A recipe for Borani Bademjan - Eggplant Salad. Follow the simple recipe instructions for Borani Bademjan - Eggplant Salad shared by other home cooking experts.
Ingredients
2 lg Oval eggplants (12 oz each)Salt
1/2 c Oil
2 c Drained yogurt
2 Garlic cloves; crushed
Salt
Freshly ground black pepper
Chopped walnuts, optional (to garnish)
Directions
Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Sprinkle slices liberally with salt (stack if necessary) and leave for 30 minutes. Rinse and dry with paper towels. Heat half the oil in a large frying pan and fry eggplant until golden brown on each side. Drain on paper towels. Add more oil to pan as required. Blend yogurt with salt to taste and the crushed garlic. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Season with pepper and spread some yogurt on top. Repeat, finishing with a layer of yogurt. Cover and chill. Serve garnished with chopped walnuts if desired.
