Patlıcan Kızartma (Fried Aubergine with Yoghurt and Tomato Sauce)
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Ingredients
- 2 aubergines
- 200 g natural yoghurt
- 1 garlic cloves
- 2 ripe plum tomatoes
- 100 ml sunflower oil, for frying
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 285 kcal
- Protein
- 4.5 g
- Carbohydrate
- 8.7 g
- of which sugars
- 8 g
- Fat
- 24.8 g
- of which saturates
- 3.7 g
- Fibre
- 4.2 g
- Salt
- 0.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the aubergines into rounds and sprinkle with a little salt; leave for 10 minutes, then pat dry.
- 2
Heat the sunflower oil in a frying pan and fry the aubergine slices in batches for 2-3 minutes each side until golden and soft; drain on paper towel.
- 3
Crush the garlic clove into the natural yoghurt and season.
- 4
Chop the ripe plum tomatoes and cook in a small pan for 8 minutes until pulpy, to make a simple sauce.
- 5
Layer the fried aubergine on a plate, spoon over the garlic yoghurt and tomato sauce, and scatter with flat-leaf parsley to serve.
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