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Turkish style eggplant
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
3 servings
Luana
@aluadanacozinha- Ingredients
- Recipe
- Eggplant (large)1 unit(s)
- Whole natural yogurt1 unit(s)
- Tomato sauce200 ml
- Garlic clove (small)1 unit(s)
- Onion1/2 unit(s)
- Chili pepper (optional) to taste
- Salt to taste
- Black pepper to taste
- Basil to taste
- Olive oil to taste
- Lemon1/2 unit(s)
- Cut the eggplant into slices, put it in a sieve and put salt on top, a good amount to make the eggplant sweat (this salt will be removed later).
- In a skillet, sauté the onion and pepper in olive oil. Then add the tomato sauce. Add salt and black pepper and cook for about 10 minutes. Reserve.
- In a bowl, grate the garlic clove. Add the yogurt, lemon drops (don't overdo it) and salt. Mix everything and reserve in the fridge.
- In a frying pan, add a little olive oil and fry the eggplants on one side and the other until golden on each side. Reserve.
- Assemble as follows: eggplants at the bottom, yogurt sauce at the top, tomato sauce at the end. Finish with basil.
- Serve with toast. It's a great entry-level option.
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