Salt and pepper, to taste (plus additional salt to purge eggplant)
For the yogurt dressing:
1 cups yogurt (whole milk, thick varieties work best)
1garlic cloves, crushed
1/2 teaspoons salt
Patlican Kizartma (Oven-Fried Eggplants with Yogurt Dressing) Directions
Preheat the oven to 400°.
Peel ½-inch strips of the eggplant lengthwise, giving it a striped look, then slice the eggplants into ¼ inch rounds. Place the slices in a colander, sprinkle with salt to remove any bitterness and allow to purge for 15 to 20 minutes.
Rinse the slices well and pat dry with a kitchen towel. Brush both sides of each slice with olive oil and place in a heavy-duty baking dish. Sprinkle with salt and pepper and bake for about 10 to 15 minutes. Turn the slices over and bake for an additional 10 to 15 minutes, or until soft and golden brown.
Meanwhile, stir the yogurt dressing ingredients together in a bowl. Arrange the eggplant slices on a serving platter and serve chilled or at room temperature with the dressing. This recipe can be prepared a day in advance.