Crispy Eggplant with Herbed Yogurt Sauce

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Recipe by

Food Network

Ingredients

1 lb japanese eggplant (baby, sliced in 12 inch rounds)
3 cups milk
1 cup all-purpose flour
1 cup chickpea flour
1 egg (lightly beaten)
1 tbsp dry yeast (bloomed in 12 cup of warm water)
1 pinch saffron (bloomed in 1 quart water)
6 cups canola oil
herbes (yogurt sauce recipe)
1 cup yogurt (milk)
1 lemon zest
12 clove garlic (grated)
1 tbsp mint leaves (chopped fresh)

Prep Time

30 min

Total Time

1 hr 25 min

Servings

5 servings

Preparation

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Recipe Tags

Spanish

Comments

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