This is a delicate, melt-in-the-mouth dish that tastes best if eaten as soon as the eggplant is fried. Although it is not traditional, I have removed the eggplant skin, because it tends to get quite tough when fried. I often serve 2 or 3 slices per person as an appetizer, each slice dotted with a dollop of the yogurt.

1 (3/4-pound) eggplant

1 t. salt

1 T. lemon juice

Olive oil for shallow frying

Yogurt prepared as in the recipe for Yogurt with Garlic

Put the salted slices in a bowl and leave for 30 minutes.

Heat 1/4 inch olive oil in an 8- to 10-inch skillet over a medium flame. When hot, put in as many slices as the skillet will hold in a single layer. Fry about 2 to 3 minutes on each side or until eggplant turns a rich reddish-brown. Remove with a slotted spoon and arrange on a serving plate. Do all the slices this way. Serve the yogurt as a sauce.

Serves 2-4.