Deep-Fried Eggplant Turkish Style

Deep-Fried Eggplant Turkish Style

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Servings: 4
Calories: 46


  • 5 peeled eggplant each weighing about 5 1/3 oz
  • salt
  • yeast batter
  • chilled Yogurt Salcasi yogurt with finely chopped garlic


  • Cut 5 x 5 1/3 oz peeled eggplant into 4 cm slices and place in a colander, sprinkle with a little salt and leave for 30 minutes.
  • Drain, dry on kitchen paper, then pass through yeast batter and deep fry until golden brown.
  • Serve on a dish paper, accompanied by chilled Yogurt Salcasi (yogurt with finely chopped garlic).
Calories: 46 kcal
Carbohydrates: 11 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 4 mg
Potassium: 422 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 42 IU
Vitamin C: 4 mg
Calcium: 17 mg
Iron: 1 mg
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