Crispy Baked Eggplant with Yogurt Garlic Sauce

Name: Crispy Baked Eggplant with Yogurt Garlic Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 large eggplant; 1 tsp salt; 2 eggs; 200 g flour; 1 tsp sweet/smoked paprika; 1 tsp oregano; 1 lemon; 150 ml Greek yogurt; 2 garlic cloves; 1 tsp salt; 1 tbsp sweet mustard; 1 tsp paprika

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
2 servings
Course
Appetizer
Cuisine
International

Crispy Baked Eggplant with Yogurt Garlic Sauce

Iris Warren

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These baked eggplant fritters are a healthier take on a comforting classic, with a crispy golden crust and tender, flavorful center. Easy to make and perfect with a tangy yogurt and garlic sauce, they’re a delicious addition to any meal without the need for frying.

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Ingredients

Servings

Baked Eggplant

1 large eggplant or 2 small eggplants
1 tsp salt
2 eggs
200 g flour
1 tsp sweet/smoked paprika
1 tsp oregano
1 lemon

For the sauce:

150 ml Greek yogurt
2 garlic cloves
1 tsp salt
1 tbsp sweet mustard
1 tsp paprika

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Instructions

Wash and slice the eggplants, sprinkle with salt, and place the slices on a paper towel to draw out excess moisture.
Beat the eggs with a pinch of salt.
Dip each eggplant slice in flour, then in the beaten eggs, and repeat the process.
Arrange the slices on a tray lined with parchment paper, then sprinkle with paprika. For extra crunch, drizzle with a few drops of olive oil.
Bake in the preheated oven at 200°C (390°F) for 20-25 minutes, flipping the slices halfway through, until golden and crispy.

Sauce

In a bowl, combine the yogurt with a pinch of salt, minced garlic, mustard, and paprika. Stir well until all ingredients are evenly incorporated. Taste and adjust seasoning as needed.
Serve the baked eggplant with a squeeze of lemon on top and plenty of delicious garlic yogurt sauce.