Tuesday 16 July 2024 19:58:44 PHT

Fried Eggplant with Salad

IJsslestein, Friday, 10 January 2003

Good for 4 persons


2 medium size Eggplant
Oil Deep frying
For the batter:
75 grams Flour
1 Egg
140 ml Milk
For the salad:
Half of Cucumber, peeled and diced
150 ml Natural yogurt
1 clove Garlic, crushed
15 ml or 1 tablespoon Fresh Mint, chopped


  1. To make the salad, place the cucumber in a small bowl, sprinkle with salt and leave for 30 minutes. Rinse, drain well and place on kitchen paper to dry off.
  2. Mix the yogurt, garlic, mint and cucumber in a bowl. Cover and chill.
  3. Slice the eggplant lengthwise and sprinkle with salt. Leave for 1 hour.
  4. To make the batter, sift the flour and salt into a large bowl, add the egg and milk and beat until smooth.
  5. Rinse the eggplant slices and pat dry. Heat oil in a large frying pan. Dip the sliced eggplant in the batter and fry them until golden, turning once. Drain on kitchen paper and serve with the salad.


What readers think...

Brad wrote:
Thursday, 15 January 2009 12:16:27 PHT
The poeple there really know how to eat!!! -Brother Brad.
Ed wrote:
Saturday, 30 October 2004 20:17:35 PHT
how i wish the picture you would show is the recipe itself and not the contributor of the said recipe so that it would really entice us to cook this recipe. GETS?!?!?!?! ÜÜÜ
Bart wrote:
Thursday, 27 March 2003 11:47:18 PHT
What milk would you mean? condensed, evap or etc.

Fresh milk but you could also use unsweetend milk instead.--Rodelyn

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