Crispy Eggplant with Herbed Yogurt Sauce

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Inactive: 45 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. Add eggplant slices to a large bowl and cover with milk.
  2. 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.
  3. Heat the oil to 475 degrees F.
  4. 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:

Yield: 4 to 6 servings
  1. Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside.