Eggplant Patties with Yogurt Sauce

Nadia Al-SayedChef

Ingredients

• Eggplant
  0.5 kilogram
• Flour
  0.8 cup
• Salt
  0.5 teaspoon
• Paprika
  0
• Water
  0.5 cup
• Vegetable oil for frying
  1 cup
• Yogurt
  0.8 cup
• Tahini
  0.3 cup
• Crushed Garlic
  2 cloves
• Chopped parsley
  0.3 cup

Steps

1. 1

   Peel and chop the eggplant. Sprinkle with salt and place in a strainer to allow the salt to draw out the moisture. Meanwhile, prepare the sauce by mixing yogurt, tahini, garlic, and parsley, and taste the mixture. Add more tahini or garlic as desired. Set aside.

   Required Tools:

   Strainer

   10 min
2. 2

   In a bowl, mix flour, salt, and paprika. Add water and mix until smooth. The mixture should be smooth and thin like whipped cream. Heat oil in a frying pan until hot, then dip the eggplant slices in the mixture. Fry for 5 minutes, flipping halfway through. Drain on paper towels and serve hot with the sauce.

   Required Tools:

   Mixing Bowl

   Frying Pan

   15 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Flourper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Saltper 100g

Ash100 g

Paprikaper 100g

Energy282 kcal

Protein14.1 g

Total Fat13.2 g

Carbohydrate54.3 g

Dietary Fiber34.9 g

Total Sugars5.3 g

Waterper 100g

Water100 g

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Tahiniper 100g

Energy595 kcal

Protein17 g

Total Fat53 g

Carbohydrate21 g

Dietary Fiber9 g

Total Sugars0.5 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags