Yield: 6 Servings
|2 eaches||Cloves garlic, chopped|
|1 each||Clove garlic, chopped|
Cut the eggplants in half (lengthwise), then slice crosswise in ½" slices. Wash and salt the eggplants. Set them aside for about 20 minutes. Wash the salt off the eggplants and dry them with paper towel. Melt shortening in a skillet and saute the eggplants and chopped garlic. As you saute the eggplants, put them on a paper towel to absorb the grease. Let cool. Spread 2 to 3 tablespoons yogurt at the bottom of a dish and arrange the eggplants over it. Add some chopped garlic. Repeat this and top the eggplants with yogurt. Keep in the refrigerator till ready to serve. Serve well chilled.
Source: In a Persian Kitchen typed by Leonard Smith