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🍽️ Crispy Eggplants with Creamy Orange Yogurt Dip

210 kcal · 30 min · 4 servings

Crispy Eggplants with Creamy Orange Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the eggplants under running water.
  2. 2. Cut off the hard ends of the eggplants.
  3. 3. Slice the eggplants into pieces about 0.5 cm thick.
  4. 4. Sprinkle the slices with salt.
  5. 5. Let the salted eggplants rest for about 10 minutes.
  6. 6. Wash the orange thoroughly with hot water.
  7. 7. Finely grate about 1 teaspoon of orange zest.
  8. 8. Cut the orange in half.
  9. 9. Squeeze the juice from the orange.
  10. 10. Peel the onions.
  11. 11. Peel the garlic.
  12. 12. Finely chop the onions.
  13. 13. Finely chop the garlic.
  14. 14. Heat 1 tablespoon of olive oil in a pan over medium heat.
  15. 15. Sauté the onions and garlic for about 2 to 3 minutes until translucent.
  16. 16. Deglaze the pan with the orange juice.
  17. 17. Let the mixture reduce for about 2 minutes.
  18. 18. Transfer the onion mixture to a bowl.
  19. 19. Thoroughly pat the eggplant slices dry with kitchen paper.
  20. 20. Heat 5 tablespoons of olive oil in the pan.
  21. 21. Fry the eggplant slices in batches for about 4 to 6 minutes on both sides.
  22. 22. Season the eggplants with pepper.
  23. 23. Add a little salt if needed.
  24. 24. Let the fried eggplants drain on kitchen paper.
  25. 25. Mix the onion mixture with the yogurt.
  26. 26. Stir in the grated orange zest.
  27. 27. Season the dip with curry.
  28. 28. Season the dip with paprika.
  29. 29. Season the dip with salt.
  30. 30. Wash the mint.
  31. 31. Shake the mint dry.
  32. 32. Pluck the mint leaves from the stems.
  33. 33. Slice the mint leaves into fine strips.
  34. 34. Arrange the fried eggplants on plates.
  35. 35. Garnish the eggplants with the mint strips.
  36. 36. Serve the eggplants with the orange yogurt dip.

Nutrition per serving