Fried Eggplant with garlic herb yogurt

Name: Fried Eggplant with garlic herb yogurt
Cuisine: Greek, European, Mediterranean
Ingredients: 3 medium sized eggplant, sliced into 1.5 cm rounds; 750 g vegan greek style yogurt; 3–6 tbsp cold water (to thin out yogurt if needed); 3–6 garlic cloves, minced (more or less to taste); flaky sea salt; 6 tbsp olive oil; 3 small bunch dill, very finely chopped; 3 small bunch mint, very finely chopped; 3 small bunch parsley or coriander, very finely chopped; 1 ½ tsp Aleppo chili flakes (or other mild red pepper flakes); oil for frying

6 steps

Vegan, kurdish

Updated at: Wed, 16 Aug 2023 21:07:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories473.6 kcal (24%)

Total Fat37.1 g (53%)

Carbs31.2 g (12%)

Sugars10.9 g (12%)

Protein9.5 g (19%)

Sodium247.7 mg (12%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3eggplant

medium sized, sliced into 1.5 cm rounds

750gvegan greek style yogurt

3 Tbspwater

cold, to thin out yogurt if needed

3garlic cloves

minced, more or less to taste

flaky sea salt

6 Tbspolive oil

3 bunchdill

small, very finely chopped

3 bunchmint

small, very finely chopped

3 bunchparsley

small, or coriander, very finely chopped

1 ½ tspAleppo chili flakes

or other mild red pepper flakes

oil for frying

Instructions

Step 1

Arrange the sliced eggplant in one single layer on 1 or two plates and sprinkle with some sea salt. Place another plate on top with some weights and let sit for 20-30 minutes.

Step 2

Brush off excess salt and pat dry from the released liquid with a clean kitchen towel.

Step 3

Cover the bottom of a pan with high smoke point oil and heat over medium high heat. Fry the eggplant in two or three batches until golden brown on both sides and completely cooked through. Let excess oil drip off on some paper towels.

Step 4

Mix together garlic and yogurt in a bowl, add some water if the yogurt is too thick. You want it to be thick but not too runny.

Step 5

Place olive oil in a pan over medium heat, add the herbs and stir-fry until they become crispy but not burnt. Then immediately pour the herbs along with the oil into a heat safe bowl.

Step 6

Place the fried eggplants on a serving plate in a single layer just slightly overlapping. Sprinkle some flaky salt to taste and drizzle the garlic yogurt on top. Finish with the herb oil and Aleppo chili flakes. Serve with bread.