Crispy Eggplant With Minty Yogurt Recipe


Ingredient Checklist


Instructions Checklist
  • Stir together yogurt, mint jelly, lime juice, and ½ teaspoon of the salt in a small bowl; set aside.

  • 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.

  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add ¼ 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.

  • Sprinkle cooked eggplant evenly with remaining ½ teaspoon salt. Divide eggplant evenly among 6 plates; spoon yogurt sauce evenly onto plates. Sprinkle evenly with paprika; garnish with cilantro.


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