Crispy Organic Eggplant with Mint Yogurt by Real Simple

Ingredients

  • Ā½ cup plain whole-milk Greek yogurtĀ 
  • 1 tablespoon mint jelly (can be replaced with mint leaves)Ā 
  • 1 tablespoon fresh lime juice (from 1 lime)Ā 
  • 1 teaspoon salt, dividedĀ 
  • Ā¾ cup (about 3Ā¼ oz.) all-purpose flourĀ 
  • 3 large eggs, lightly beaten
  • 2 cups panko (Japanese-style breadcrumbs)
  • 1 medium-size organic eggplant, unpeeled and sliced crosswise into Ā¼-in.-thick roundsĀ 
  • 8 tablespoons olive oil, divided
  • Ā¼ teaspoon smoked paprika
  • Fresh coriander leaves

How to Make It

Step 1

Stir together yogurt, mint jelly, lime juice, and Ā½ teaspoon of the salt in a small bowl; set aside.

Ā 

Step 2

Place flour in a bowl. Place eggs in a separate bowl. Place panko in a third bowl. Dredge eggplant rounds in flour; dip in eggs, then dredge in panko.

Step 3

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add Ā¼ of the eggplant to hot oil; cook until crisp on both sides, about 1 minute per side. Transfer eggplant to a plate lined with paper towels; wipe skillet clean. Repeat process 3 times, adding an additional 2 tablespoons of the oil and one-fourth of the eggplant per batch.

Step 4

Sprinkle cooked eggplant evenly with remaining Ā½ teaspoon salt. Divide eggplant evenly among 6 plates; spoon yogurt sauce evenly onto plates. Sprinkle evenly with paprika; garnish with cilantro.

Ā 

https://www.realsimple.com/food-recipes/browse-all-recipes/crispy-eggplant-with-minty-yogurt-recipe

The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.
You have successfully subscribed!
This email has been registered