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Crispy Eggplant with Herbed Yogurt Sauce

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Recipe by
Food Network Food Network

Ingredients

  • 1 lb baby eggplants (sliced in 1/2-inch rounds, substitution: Japanese eggplant)
  • 3 cups whole milk
  • 1 cup all-purpose flour
  • 1 cup chickpea flour
  • 1 eggs (lightly beaten)
  • 1 tbsp dry yeast
  • 1/2 cup warm water
  • 1 qt water
  • 1 pinch saffron
  • 6 cups canola oil
  • sauce (Herbed Yogurt, recipe follows)
  • 1 cup whole milk yogurt
  • 1 lemon (zested)
  • 1/2 clove garlic (grated)
  • 1 tbsp mint leaves (chopped fresh)
Prep Time
30 min
Total Time
1 hr 25 min
Servings
5 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 2640 Calories from Fat 2420
% Daily Value *
Total Fat 269g 414%
Saturated Fat 23g 115%
Trans Fat
Cholesterol 65mg 22%
Sodium 230mg 10%
Potassium 810mg 23%
Total Carbohydrate 52g 17%
Dietary Fiber 8g 32%
Sugars 16g
Protein 16g
Vitamin A 10%
Vitamin C 35%
Calcium 30%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Recipe Tags

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