Crispy Baked Eggplant w/ Yogurt Garlic Sauce

Today, I’m sharing this traditional fried eggplant recipe, but with a twist—no frying, as we’ll bake them in the oven. The crust turns out golden and crispy, while the inside stays soft and flavorful. They’re delicious paired with a light yogurt and garlic sauce.

Enjoy!

Baked Eggplant

• 1 large eggplant or 2 small eggplants
• 1 tsp salt
• 2 eggs
• 200 g flour
• 1 tsp sweet/smoked paprika
• 1 tsp oregano
• 1 lemon

For the sauce:

• 150 ml Greek yogurt
• 2 garlic cloves
• 1 tsp salt
• 1 tbsp sweet mustard
• 1 tsp paprika

Instructions

• Wash and slice the eggplants, sprinkle with salt, and place the slices on a paper towel to draw out excess moisture.
• Beat the eggs with a pinch of salt.
• Dip each eggplant slice in flour, then in the beaten eggs, and repeat the process.
• Arrange the slices on a tray lined with parchment paper, then sprinkle with paprika. For extra crunch, drizzle with a few drops of olive oil.
• Bake in the preheated oven at 200°C (390°F) for 20-25 minutes, flipping the slices halfway through, until golden and crispy.

Sauce

• In a bowl, combine the yogurt with a pinch of salt, minced garlic, mustard, and paprika. Stir well until all ingredients are evenly incorporated. Taste and adjust seasoning as needed.
• Serve the baked eggplant with a squeeze of lemon on top and plenty of delicious garlic yogurt sauce.