Aubergine soaks up oil like a sponge, and there are two ways to prevent it: soaking in salted water and drying thoroughly before frying. The salted water closes the pores of the aubergine, and a dry surface keeps the oil outside rather than in. Do both and the same aubergine takes up noticeably less.
Ingredients
For the aubergine
For the yoghurt
For the top
Method
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Soak in salted water
Leave the aubergine slices in salted water for 30 minutes, with a plate on top to keep them submerged.
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Dry
Drain and dry both sides thoroughly with kitchen paper. Wet aubergine spits in the oil and takes up more of it.
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Heat the oil
Bring the oil to 180 degrees. Warm oil turns the aubergine into an oil sponge.
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Fry
Fry the slices without crowding the pan, 3 minutes a side until golden.
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Drain
Transfer to kitchen paper and let the excess oil drain off.
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Make the yoghurt
Mix the strained yoghurt, garlic and salt.
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Sizzle the sauce
Fry the tomato paste in butter for 1 minute and add the pepper flakes.
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Build the plate
Lay the aubergine on the plate, spoon the garlic yoghurt over and finish with the paste butter and parsley.
Tips
- The salted water and the drying go together; leave one out and the aubergine takes up the oil again.
- Do not pour the yoghurt onto hot aubergine, as it splits. Let the aubergine cool to warm.
- You can also do it in the oven: brush the slices with olive oil and bake at 200 degrees for 25 minutes. The taste is not the same but the oil drops to a third.
- Do not cut the slices too thin; anything under half a centimetre falls apart in the frying.
Nutrition
Values are per serving and approximate.