Eggplant with Roasted Garlic Yogurt Sauce

I’m fairly positive we’ve discussed my love of eggplant a million times before on the blog.  With this dip, soup, and side dish.

So instead, can you indulge me while I get real and talk about other life things?  Like wedding planning.  And how I officially suck at it.

Sliced Eggplant

To be fair, I’m incredibly good at fake wedding planning.  Like really, really brilliant at it.  I have planned the most beautiful wedding…on Pinterest.

The reception is brimming with rununculas and candles, a million lightbulbs are hanging from the (imaginary) ceiling, and I’ve DIY-ed all of my party favors.  Oh yeah, and my cake is homemade.  Because I was feeling extra ambitious. I’m pretty sure this is why brides go crazy.

Roasted Garlic Bulb

To preface you a bit, I was never the girl who started planning her wedding at the age of five.  It was the furthest thing from my mind.  Instead, I was the girl who preferred to play in the mud, was obsessed with Teenage Mutant Ninja Turtles, and took offense to anything too girly or frilly.

On the other hand, I am incredibly picky.  Connor forced me to look at pictures of venues over the weekend, and I literally dismissed 75% of them with one word answers.  Nope.  Definitely not.  Too hotel-y.  Ugly carpet.  Ugly windows.  Too huge.  Too small.

We’re totally screwed.

Eggplant with Roasted Garlic Yogurt Sauce

Wedding planning is not my forte.  Can’t someone just do it all for me (for free, preferably) and I just show up?  That sounds much more fun.

As you can see from today’s recipe, the stress of wedding planning (or realistically, the stress of thinking about wedding planning, because in all honesty, we’ve barely planned anything) is making me want to fry everything in sight.  These eggplant rounds were my latest victim.  This dish was inspired by one of my favorite Greek restaurants in DC.  Eggplant rounds are lightly coated in flour, seasoned with cumin and turmeric, lightly fried in olive oil and served with a delicious roasted garlic yogurt sauce.

Dreamy, creamy, and oh so good.

Eggplant with Roasted Garlic Yogurt Sauce

Fried Eggplant with Roasted Garlic Yogurt Sauce

5 stars (1 rating)
This fried eggplant dish was inspired by Zaytinya, one of my favorite Greek restaurants in DC.  Eggplant rounds are lightly coated in flour, seasoned with cumin and turmeric, lightly fried in olive oil and served with a delicious roasted garlic yogurt sauce.

Ingredients

Roasted Garlic Yogurt Sauce:

  • 1 small head of garlic
  • 1-2 teaspoons extra virgin olive oil
  • ¾ cup whole fat greek yogurt
  • 1 teaspoon lemon juice
  • 1-2 teaspoons finely chopped cilantro
  • kosher salt
  • freshly ground black pepper

Eggplant:

  • 1 large eggplant peeled and sliced into ½-inch thick discs
  • ¾ cup (90 g) unbleached all-purpose flour
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • kosher salt
  • freshly ground black pepper
  • olive oil for frying
  • cilantro leaves for garnish

Instructions 

  • Roast Garlic and Prepare Garlic Yogurt Sauce: Preheat oven to 400°F (204°C) with a rack in the center position.  Peel the outer skin layer of the garlic bulb and trim the top of the head (about ¼-inch) with a knife to expose the garlic cloves.
  • Place the garlic in aluminum foil, drizzle with 2 teaspoons of olive oil, salt and pepper and pinch the ends of the foil together, creating a tent.
  • Roast for 45 minutes to 1 hour, or until garlic cloves are very tender and soft.  Allow to cool until lukewarm (or comfortable enough to handle) and remove the roasted cloves into a small food processor. Add the yogurt and lemon juice to the food processor, and pulse until smooth. Place yogurt into a bowl and stir in the cilantro.  Season with salt and pepper to taste.  Set aside.
  • Prepare Eggplant: Place eggplant rounds in a colander, sprinkle with kosher salt, and allow to sit for 15 to 20 minutes to sweat. Pat the slices dry with a kitchen line.
  • Combine the flour, cumin, turmeric, salt and pepper in a small, shallow bowl.   Set aside another small bowl of water.
  • Heat ¼-inch layer of olive oil in a large sauté or frying pan over medium high heat. Lightly coat the eggplant rounds in the flour mixture, then dip into the water (dripping any excess liquid off), and dip again into the flour mixture.  Fry until golden brown on both sides.  Avoid over-crowding the pan and change oil as necessary.
  • Remove and place on rack or paper towel lined plate. Salt immediately. Serve eggplant hot with roasted garlic yogurt sauce and garnish with fresh cilantro.
Inspired by Zaytinya Restaurant.
Serving: 1serving, Calories: 227kcal, Carbohydrates: 36g, Protein: 8g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 2mg, Sodium: 310mg, Fiber: 5g, Sugar: 7g