Crispy Eggplant with Herbed Yogurt Sauce |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 |
1 cup whole milk yogurt |
1 lemon, zested |
1/2 clove garlic, grated |
1 tablespoon chopped fresh mint leaves |
Directions:
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.
5. Herbed Yogurt Sauce:
6. Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside.
7. Yield: 4 to 6 servings
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