Crispy Baked Eggplant with Yogurt Garlic Sauce
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.
Ingredients
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
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.
Notes
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