Fried eggplants with yoghurt sauce

Name: fried eggplants with yoghurt sauce
Cook time: 35 min
Total time: 35 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 1 great eggplant or 2 small approx. 400 g; salt; 2 dl Greek yoghurt; clove garlic; 2 tablespoons milk; 3 tablespoons lemon juice; freshly ground pepper; 100 g self raising flour; 3 tablespoons olive oil; tablespoon dried fresh mint; 1 protein; 1 twig basil or fresh mint; oil for frying

A nice Mediterranean recipe. The vegetarian snack contains the following ingredients: eggplant (or 2 small about 400 g), salt, Greek yogurt, garlic, milk, lemon juice, freshly ground pepper, self-rising flour, olive oil, dried mint, egg white, basil (or mint) and oil to fry.

Ingredients

Kitchen Stuff

clean tea towel without detergent smells
paper towel
frying pan

Directions

Wash aubergine (s) and cut into thin slices diagonally. Sprinkle the slices with salt and place in colander. Place the towel with a weight on it and let the aubergines drain for approx. 2 minutes. Meanwhile, put yogurt in the bowl. Peel the garlic and press it over it. Mix milk and 1 tablespoon of lemon juice with a fork. Season with salt and pepper. (Store in a refrigerator until used.) Bake flour, oil, lemon juice, mint, salt, pepper and about 1/8 l of water until smooth, not too thick batter.
Drain aubergine slices and pat dry well. Fritter oil to about 170 ° C. Stir the egg whites in a firm and airy batter. Slices of aubergine one by one and in portions fry until golden brown and crispy. Let it drain on kitchen paper. Sauce sauce garnish with basil or fresh mint and serve.