Crumbed Eggplant With Mint Yoghurt Dip

Coated in a crunchy crumb then lightly fried, these eggplant chips are lovely and more-ish. Serve with tangy mint yoghurt dip, made with Tamar Valley Dairy Greek Style natural yoghurt.

The ingredient of Crumbed Eggplant With Mint Yoghurt Dip

• 600g eggplant trimmed cut into 5mm thick slices
• 2 tbsp salt
• 260g 1 cup tamar valley dairy greek style natural yoghurt
• 1 2 cup chopped fresh mint
• 1 4 garlic clove crushed
• 2 tsp fresh lemon juice
• 150g 1 cup plain flour
• 3 eggs
• 80ml 1 3 cup milk
• 180g 2 cups dried packaged breadcrumbs
• olive oil to shallow fry

The Instruction of crumbed eggplant with mint yoghurt dip

• place the eggplant in a large bowl and sprinkle with the salt set aside for 30 minutes rinse the eggplant and pat dry with paper towel
• meanwhile combine the yoghurt mint garlic and lemon juice in a small bowl season with salt and pepper
• place the flour in a shallow bowl season with salt and pepper whisk the eggs and milk in a shallow bowl place the breadcrumbs in a shallow bowl dip the eggplant in flour mixture and shake off excess dip in the egg mixture then in breadcrumbs pressing to coat
• add oil to a large frying pan to come 1cm up the side of the pan heat over medium low heat cook 4 eggplant slices for 1 minute each side or until golden transfer to a baking tray lined with paper towel repeat in 5 6 more batches with remaining eggplant reheating the oil between batches
• serve with the mint yoghurt dip

Nutritions of Crumbed Eggplant With Mint Yoghurt Dip

fatContent: 316 675 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 4 5 grams saturated fat
sugarContent: 27 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 8 5 grams protein
sodiumContent: n a

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