Melty Pan-Fried Eggplant with Yogurt, Mint and Sumac

Eggplant is pan fried until soft and melty inside and then lightly spiced, and topped with a cooling, mint-flecked yogurt for a light but satisfying plant-based meal.

Recipe adapted from www.saveur.com
Serves 4

Ingredients

• 1 large eggplant (approximately 1 ½ lbs), cut into ½” thick rounds
• Kosher salt
• Extra virgin olive oil
• Vegetable oil
• 1 small red onion, finely chopped
• 1 teaspoon finely chopped garlic, or 1 rehydrated Maranatha Farm Garlic Coin
• 1 teaspoon finely chopped peeled fresh ginger, or 1 rehydrated Maranatha Farm Ginger Coin
• 2 cups plain full-fat yogurt
• 2 teaspoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• Chopped mint leaves, ground sumac, and garam masala, for garnish

Method

1. Fit a wire rack into a large rimmed baking sheet. Season the eggplant slices generously on both sides with salt and arrange in an even layer on the rack. Set aside and allow the eggplant to drain, about 15 minutes.
2. Meanwhile, to a large skillet set over medium heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion, garlic, and ginger and cook, stirring occasionally, until the onions are translucent and softened slightly, 7–10 minutes. Transfer to a medium bowl and set aside to cool slightly, about 10 minutes. (Wipe the skillet clean and return it to the stove.) Whisk the yogurt, and the lemon juice and zest into the onion mixture. If necessary, stir in 2–3 tablespoons of water to loosen the sauce to a spoonable consistency. Season with salt to taste and set aside.
3. In a small bowl, stir together the cumin, coriander, and turmeric. Using paper towels, pat the eggplant dry, then sprinkle both sides of the eggplant slices evenly with the spice mixture. (Move the rack and baking sheet near the stove.)
4. To the empty skillet, add vegetable oil to a depth of ½ inch and turn the heat to medium-high. When the oil is hot and shimmering, fry the eggplant in batches, turning once, until golden brown on both sides, 6–8 minutes. Transfer the fried slices to the rack and keep warm while you continue cooking the rest of the eggplant.
5. Spread the reserved yogurt mixture over a large platter. Fan the eggplant slices over the yogurt, then sprinkle with mint, sumac, and garam masala to taste. Serve warm or at room temperature.