adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crumbed eggplant with mint yoghurt dip
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Crispy fried eggplant chips paired with tangy mint yogurt dip made with Greek style natural yogurt - a delightful and addictive snack.
Ingredients:
  • 600g eggplant, trimmed, cut into 5mm-thick slices
  • 19.20 gm salt
  • 260g (1 cup) Dairy Greek Style natural yoghurt
  • 125.00 ml chopped fresh mint
  • 1/4 garlic clove, crushed
  • 10.60 gm fresh lemon juice
  • 150g (1 cup) plain flour
  • 3 eggs
  • 80ml (1/3 cup) milk
  • 180g (2 cups) dried (packaged) breadcrumbs
  • Olive oil, to shallow-fry
Instructions:
  • In a large bowl, generously sprinkle the eggplant with salt and let it rest for 30 minutes. Afterwards, rinse the eggplant and gently pat it dry with paper towel.
  • In a small bowl, mix together yogurt, fresh mint, minced garlic, and freshly squeezed lemon juice. Season with salt and pepper to taste.
  • In a shallow bowl, season flour with salt and pepper. In another shallow bowl, whisk together eggs and milk. Place breadcrumbs in a third shallow bowl. Coat eggplant slices in flour, then egg mixture, and finally breadcrumbs, pressing to adhere.
  • Pour enough oil into a large frying pan to reach 1cm up the side. Warm over medium-low heat. Sear 4 eggplant slices for 1 minute per side or until golden. Place on a baking tray lined with paper towel. Repeat with the rest of the eggplant in batches, ensuring the oil is heated between each batch.
  • Drizzle the mint yoghurt dip over the dish before serving.

Similar Recipes