Rating: 4 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
  • 13 Ratings

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.

Ivy Odom


Credit: Antonis Achilleos

Recipe Summary

20 mins
20 mins
Serves 6


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.