Antonis Achilleos
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 6

Here’s a clever way to use a jar of mint jelly you've had sitting in your fridge since Easter: stir it into a tangy yogurt sauce and serve it with crispy eggplant rounds. The mint jelly adds a fresh herbal twist, plus welcome sweetness to balance out the crunchy coating on the eggplant rounds. Make sure to buy panko breadcrumbs, which are Japanese-style and much crispier than the standard American variety.

How to Make It

Step 1

Stir together yogurt, mint jelly, lime juice, and ½ teaspoon of the salt in a small bowl; set aside.

Step 2

Place flour in a bowl. Place eggs in a separate bowl. Place panko in a third bowl. Dredge eggplant rounds in flour; dip in eggs, then dredge in panko.

Step 3

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add ¼ of the eggplant to hot oil; cook until crisp on both sides, about 1 minute per side. Transfer eggplant to a plate lined with paper towels; wipe skillet clean. Repeat process 3 times, adding an additional 2 tablespoons of the oil and one-fourth of the eggplant per batch.

Step 4

Sprinkle cooked eggplant evenly with remaining ½ teaspoon salt. Divide eggplant evenly among 6 plates; spoon yogurt sauce evenly onto plates. Sprinkle evenly with paprika; garnish with cilantro.

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