Thursday, August 6, 2009

Roasted Eggplant with Yogurt (Yogurtlu Kozlenmis Patlican)

1 lb eggplant
1-1½ cup yogurt
2-3 tbsp olive oil
2-3 gloves of garlic, mashed/grated
½ tsp salt to taste

Pick some parts of eggplants with a knife and roast them over a grill or in the oven till they get soft. Then, remove the skins and cut them into small pieces.
Place olive oil and roasted eggplants in a pan. Cook them for about 4-5 minutes stirring occasionally, over medium heat. Then, stir in salt and garlic. Cook for 2 minutes and turn the heat off. Let it cool.
Add the yogurt and mix them all. Transfer to a serving plate and garnish with parsley, black olives or tomatoes.
ENJOY

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TURKCE
½ kg patlican
1-1½ su bardagi yogurt
2-3 yemek kasigi zeytinyagi
2-3 dis sarimsak, dovulmus/rendelenmis
1 cay kasigi tuz

Patlicanlarin bazi yerlerini bicak ile delin. Izgarada ya da firinda yumusayip, kabuklari ayrilmaya baslayana dek kozleyin. Sonra kabuklarini soyun ve kucuk kucuk dograyin.
Tavaya zeytinyagini ve kozlenmis patlicanlari alin. Orta ateste 4-5 dakika kadar cevirin. Sarimsak ve tuzu ilave edin. Bir kac dakika daha cevirdikten sonra atesten alin ve sogumaya birakin.
Soguduktan sonra yogurdu ilave edin ve hepsini guzelce karistirin.
Servis tabagina alin ve uzerini maydanoz, domates ya da siyah zeytin ile susleyin.
AFIYET OLSUN

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