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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