Culture Kitchen SF

Instructions

• Step 1 Wash the eggplants and cut off the tops. Using a knife, peel the skin in stripes from top to bottom, the end result should have a white and purple stripe pattern.
• Step 2 Cut the peeled eggplants in half horizontally and cut them into half circles, about 1/3 inch thick (not full circles).
• Step 3 Lay out eggplants in a large dish and salt heavily. The salt pulls the water out of the eggplants which helps with frying. Move the eggplant around every 10 minutes to evenly distribute the salt and remove as much water as possible. Drain the water as it collects in the bottom of the dish. Allow the eggplant to sit for up to an hour.
• Step 4 Wash and pick off all the leaves of mint. Reserve the flowering buds at the top of a stem for garnish. Roughly chop the larger mint leaves.
• Step 5 Peel and mince 4 to 5 cloves garlic. You want to make the pieces as tiny as possible to mix throughout the sauce later.
• Step 6 Heat 1/4 cup corn oil in a pan until very hot.
• Step 7 Using your hands, squeeze as much water as possible out of the eggplant pieces.
• Step 8 Fry the eggplant in batches until golden brown.
  TIP: Slide the eggplant into the oil at a shallow angle to prevent splattering.
• Step 9 Remove the eggplant from the pan and set aside to cool completely before mixing with the yogurt.
  TIP: Do not drain oil from the eggplant on a paper towel as you need the oil from the eggplant for the correct flavor and texture.
• Step 10 Combine the yogurt, mint, and garlic and mix thoroughly.
• Step 11 Once the eggplant is fully cooled, arrange them flat on in a serving dish and spread the yogurt sauce on top. Garnish with the reserved mint buds and serve.