Fried Eggplants (Patlican Kizartmasi)

Fried Eggplants (Patlican Kizartmasi)

2 big eggplants
½-1 cup canola oil for frying
½-1 tsp salt to taste
Garlic yogurt
Basil sprigs for garnish

Peel eggplants totally or in strips. Cut them in 4 lengthwise and then cut into one inch wide pieces. If the eggplants are thin, just cut in half lengthwise or cut round. Sprinkle salt all over and leave them aside for 15 minutes. Salt will take out the bitter taste of eggplant and it will also prevent eggplants absorbing too much oil while frying. Tap dry them with a paper towel.
Sizzle canola oil in a frying pan and fry both sides of eggplants evenly. Take them over a paper towel.
Serve Fried Eggplants plain or with garlic yogurt on top. Garnish with basil sprigs if desired.