Brinjal Salad / Batinjan Bil Laban (Aubergine With Yoghurt)

This is an arabic salad that I make very often. Try it out, it is nice and healthy and very easy to make and I am sure you will love it.

Ingridents:

Brinjal-1 medium cut into thin circles

Garlic-1 colve, crushed

Salt-1 tea spoon

Fat FreeYoghurt-200ml (1 cup)

Vegetable oil-2table spoon, for frying

Parsley or Dill leaves-3table spoon

Method:

1-Place yoghurt in a medium bowl, add salt, garlic, 2 table spoon parsley or dill leaves and mix well and keep aside.

2-Slice Brinjal into thin circles.

3-Heat 2 tablespoons of oil in a large non stick frying pan and fry brinjal slices on medium heat until slightly brown and crisp.

4-Tansfer fried brinjal slices on an absorbent paper to soak any oil. Lay the brinjal slices in a serving dish and top with yoghurt mixture. Garnish with left over parsley or dill leaves and refrigerate for 15 minutes.

5- Serve Chilled decorated with fried Kuboos.

This goes to Pooja's "Vegetable Of the Week - Brinjal".

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