Between the hammer and the anvil
Inside, they are happy that I renew but do not think ... they also call me old recipes. Outside, it begins to talk ... now a regular in Plat du Jour me shouted: "So? You eat more?
Monday:
-fried eggplant and yogurt sauce
Ingredients: 4 people
-2 beautiful eggplant
long-150gr flour
-20cl beer table
-1 / 2 c. to c.
-salt cooking oil for the sauce
-250g yoghurt
-2 cloves garlic
-1 pinch of coarse salt-
few c. S. cold water
Preparation: Sift flour
in a dish. Add salt. Mix by gradually incorporating the beer until the dough smooth and homogeneous. Pass the dough through a sieve to remove any lumps. Let stand.
Remove 4 strips of skin 1cm wide on the length of each eggplant. Cut into slices 1 / 2 cm thick. Sprinkle slices with salt and let drain 30 minutes.
Prepare the yogurt sauce. Peel the cloves of garlic, the loot in a mortar with salt. Pour the yogurt in a bowl, add the mashed garlic. Mix by adding a few tablespoons of cold water until the consistency of mayonnaise. Place in fridge until serving. Put
heated cooking oil. Dry the eggplant slices with paper towels. Dip eggplant slices into the batter and throw them in as and when in hot oil. Let brown on one side before turning over to brown the other side. Drain on paper towels. Serve with mezze accompanied by yogurt sauce.
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