Crispy Eggplant with Herbed Yogurt Sauce

Total Time:
1 hr 25 min
30 min
45 min
10 min

4 to 6 servings

  • 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
  • Herbed Yogurt Sauce:
  • 1 cup whole milk yogurt
  • 1 lemon, zested
  • 1/2 clove garlic, grated
  • 1 tablespoon chopped fresh mint leaves
  • Add eggplant slices to a large bowl and cover with milk.

  • In a large bowl, combine all-purpose flour and chickpea flour. In the center of the flour mixture, make a well and add the egg. Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter. Whisk to remove clumps and cover with plastic wrap. Set aside in a warm area for 45 minutes, or until the batter has risen in size.

  • Heat the oil to 475 degrees F.

  • Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil. Fry until the batter turns golden and begins to puff up. Remove slices to a plate lined with paper towels. Serve immediately with Herbed Yogurt Sauce for dipping.

Herbed Yogurt Sauce:
  • Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside.

  • Yield: 4 to 6 servings

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