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Patlican (Fried Eggplant with a Yogurt Sauce)
Serves 2-4.

1 (3/4-pound) eggplant
1 tsp salt
1 Tbsp lemon juice
Olive oil for shallow frying
Yogurt prepared as in the recipe for Yogurt with Garlic (below)

Peel the eggplant and cut it into 1/2-inch-thick slices. Lay the
slices out flat on a board. Sprinkle with 1/2 teaspoon salt and
1-1/2 teaspoons lemon juice. Rub this in. Turn the slices over and
repeat with another 1/2 teaspoon salt and the remaining lemon juice.

Put the salted slices in a bowl and leave for 30 minutes.

Heat 1/4 inch olive oil in an 8- to 10-inch skillet over a medium
flame. When hot, put in as many slices as the skillet will hold in
a single layer. Fry about 2 to 3 minutes on each side or until
eggplant turns a rich reddish-brown. Remove with a slotted spoon
and arrange on a serving plate. Do all the slices this way. Serve
the yogurt as a sauce.

Yogurt with Garlic
Serves 1-4.

1 cup plain yogurt
1/4 tsp salt, or to taste
1 clove garlic, mashed to a pulp in a mortar
1/16 tsp freshly ground black pepper
2 tsp fruity olive oil

Put the yogurt in a bowl. Beat gently with a fork or whisk until
smooth and creamy. Now add all the other ingredients. Beat to mix.
Cover and chill until needed.


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