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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 fresh mint (chopped)
Prep Time
1 hr 15 min
Total Time
1 hr 25 min
Servings
4 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 3300 Calories from Fat 3020
% Daily Value *
Total Fat 336g 517%
Saturated Fat 29g 145%
Trans Fat
Cholesterol 80mg 27%
Sodium 280mg 12%
Potassium 1010mg 29%
Total Carbohydrate 65g 22%
Dietary Fiber 10g 40%
Sugars 20g
Protein 20g
Vitamin A 15%
Vitamin C 40%
Calcium 35%
Iron 20%
* 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

Comments

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