Fried Eggplant with Yogurt
| Yield: | 6 Servings |
| Categories: | Middle Eastern, Hot and Spicy, Vegetarian |
| 1 | lg | Eggplant; * see note |
| 1/2 | c | Unbleached all-purpose flour |
| 1/2 | ts | Baking powder |
| 1 | pn | Salt |
| 1 | c | Beer; approximately |
| 1 | tb | Olive oil |
| Light-flavored vegetable oil; for frying | ||
| 1 | md | Red bell pepper; seeded and cut into 1" wide strips |
| 1 | md | Green bell pepper; seeded and cut into 1" wide strips |
| 1 | md | Onion; cut into 1" pieces |
| 1 | c | Plain yogurt; 8 ounces |
| 15 | Cloves garlic; minced | |
| 6 | Pitted black olives; for garnish | |
| 1 | Lemon; cut into 8 wedges, for garnish |
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