Crispy Eggplant with Herbed Yogurt Sauce Recipe

Name: Crispy Eggplant with Herbed Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby eggplant, sliced in 1/2-inch rounds (substitution: Japanese eggplant); 3 cups whole milk; 1 cup all-purpose flour; 1 cup chickpea flour; 1 egg, lightly beaten; 1 tablespoon dry yeast, bloomed in 1/2 cup of warm water; 1 pinch saffron, bloomed in 1 quart water; 6 cups canola oil; Herbed Yogurt Sauce, recipe follows; 1 cup whole milk yogurt; 1 lemon, zested; 1/2 clove garlic, grated; 1 tablespoon chopped fresh mint leaves

Servings: persons

1 pound baby eggplant, sliced in 1/2-inch rounds (substitution: Japanese eggplant)
3 cups whole milk
1 cup all-purpose flour
1 cup chickpea flour
1 egg, lightly beaten
1 tablespoon dry yeast, bloomed in 1/2 cup of warm water
1 pinch saffron, bloomed in 1 quart water
6 cups canola oil
Herbed Yogurt Sauce, recipe follows
1 cup whole milk yogurt
1 lemon, zested
1/2 clove garlic, grated
1 tablespoon chopped fresh mint leaves

1
Add eggplant slices to a large bowl and cover with milk.
2
In a large bowl, combine all-purpose flour and chickpea flour.
3
In the center of the flour mixture, make a well and add the egg.
4
Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter.
5
Whisk to remove clumps and cover with plastic wrap.
6
Set aside in a warm area for 45 minutes, or until the batter has risen in size.
7
Heat the oil to 475 degrees F.
8
Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil.
9
Fry until the batter turns golden and begins to puff up.
10
Remove slices to a plate lined with paper towels.
11
Serve immediately with Herbed Yogurt Sauce for dipping.
12
Place the yogurt in a small bowl.
13
Add the lemon zest, garlic, and mint, and gently fold to combine.
14
Set aside.

3622

kcal

Calories

370

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound baby eggplant, sliced in 1/2-inch rounds (substitution: Japanese eggplant), 3 cups whole milk, 1 cup all-purpose flour, 1 cup chickpea flour, and more.

Yes, Crispy Eggplant with Herbed Yogurt Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Eggplant with Herbed Yogurt Sauce

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