5 x 150 g peeled eggplant
salt
yeast batter
chilled Yogurt Salcasi (yogurt with finely chopped garlic)
salt
yeast batter
chilled Yogurt Salcasi (yogurt with finely chopped garlic)
method
1. Cut 5 x 150 g peeled eggplant into 4 cm slices and place in a colander, sprinkle with a little salt and leave for 30 minutes.
2. Drain, dry on kitchen paper, then pass through yeast batter and deep fry until golden brown.
3. Serve on a dish paper, accompanied by chilled Yogurt Salcasi (yogurt with finely chopped garlic).
2. Drain, dry on kitchen paper, then pass through yeast batter and deep fry until golden brown.
3. Serve on a dish paper, accompanied by chilled Yogurt Salcasi (yogurt with finely chopped garlic).
serving amount
serves 10
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more information
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