Back to Recipe

Fried Eggplant With Mint Yogurt Sauce

Here's how you make Fried Eggplant With Mint Yogurt Sauce
Pause Continue Reading
  • Servings: 4
  • Prep: 10m
  • Cook: 20m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound eggplants (2 large Japanese eggplants)
  • 2 teaspoons fine sea salt
  • 1 large egg
  • 1 teaspoon red chile powder
  • 1/2 teaspoon ground black pepper
  • 1/2 cup semolina
  • 1/2 cup oil (canola oil for frying)
  • FOR DIPPING SAUCE
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 cup Greek yogurt
  • 1/2 cup mint leaves (packed)
  • 1/2 cup cilantro leaves (packed)
  • 1 serrano pepper (deseeded if desired)
  • 6 black peppercorns
  • 1/2 teaspoon fine sea salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Trim and discard the top of the eggplants. Cut the eggplants into 1/4 inch thick slices and place them in a large mixing bowl. Sprinkle with 1½ teaspoons of the salt, toss to coat, and leave covered at room temperature for one hour. After an hour, discard the liquid from the eggplant slices and pat them dry with paper towels.

  • Step 2: In a medium bowl, whisk the egg, chile powder, black pepper, and remaining ½ teaspoon of salt. Fold the eggplant slices into the mixture to coat evenly. Place the semolina in a small shallow bowl and set aside.

  • Step 3: Heat the oil in a medium skillet over medium-high heat. When the oil is hot, use tongs to take one slice of eggplant from the egg batter, shake it to remove any excess liquid and then dip it into the semolina, coating both sides evenly. Shake off any excess. Fry in the hot oil until golden brown on both sides, and place on a tray lined with absorbent paper towels.

  • Step 4: Prepare the remaining eggplant slices similarly and serve them with the herbed yogurt dip.

  • HERBED YOGURT DIP

  • Step 5: Toast the cumin and coriander seeds in a small skillet on medium-high heat for about 30 to 45 seconds until the seeds start to brown and just begin to release their aroma. Immediately transfer the seeds to a mini blender and pulse several times to partially grind the seeds. Add the remaining ingredients and pulse on high speed until smooth and combined. Taste and adjust seasoning if necessary. Serve with the fried eggplant.


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.