Prep: 20 mins
Cook: 15 mins
6
Crumbed eggplant with easy minted tzatziki
Discover the delightful combination of crumbed eggplant with easy minted tzatziki. Crispy, golden-brown eggplant slices are perfectly paired with a refreshing minted tzatziki sauce. This dish offers a satisfying contrast of textures and flavors, making it a great appetizer or side dish. Enjoy the crunchy exterior and tender interior of the eggplant with the cool, creamy minty yogurt dip.
3⁄4 cup plain flour
2 free-range eggs
1⁄4 cup milk
2 cups dried breadcrumbs
2 medium (about 400g each) eggplants, cut into 1– cm thick slices
Olive oil or rice bran oil, for shallow frying
Lemon wedges, to serve
EASY MINTED TZATZIKI
200g tub reduced fat tzatziki dip
1⁄2 cup mint leaves, finely chopped
1 tsp lemon juice
STEP 1 To make easy minted tzatziki, place dip, mint and lemon juice into a small bowl. Season with salt and pepper to taste. Stir to combine. Set aside for flavours to develop.
STEP 2 Place flour in a shallow bowl and season with salt and pepper. Combine eggs and milk in another shallow bowl. Place breadcrumbs in a bowl. Coat each eggplant slice in a light dusting of flour then dip in egg mixture and coat in breadcrumbs, pressing crumbs to secure. Once coated, place onto a large plate.
STEP 3 Heat 1⁄2 cm oil in a large frying pan over medium-low heat. Cook eggplant in batches, for 1-2 minutes on each side until golden. Drain on paper towel. Serve eggplant with tzatziki and lemon wedges.
Nutritional Facts
Eggplant: Low in calories, high in fiber and antioxidants.
Mint: Contains vitamins A and C.
Yoghurt: Source of protein and probiotics.
Tips and Tricks
- Crumbed Eggplant with Easy Minted Tzatziki: Choose firm, fresh eggplants and creamy Greek yogurt for a crispy dish. Substitute eggplants with zucchini for a different texture.
