Ingredient

• 600g eggplant, trimmed, cut into 5mm-thick slices
• 2 tbsp salt
• 260g (1 cup) Tamar Valley Dairy Greek Style natural yoghurt
• 1/2 cup chopped fresh mint
• 1/4 garlic clove, crushed
• 2 tsp fresh lemon juice
• 150g (1 cup) plain flour
• 3 eggs
• 80ml (1/3 cup) milk
• 180g (2 cups) dried (packaged) breadcrumbs
• Olive oil, to shallow-fry

Direction

1. Place the eggplant in a large bowl and sprinkle with the salt. Set aside for 30 minutes. Rinse the eggplant and pat dry with paper towel.
2. Meanwhile, combine the yoghurt, mint, garlic and lemon juice in a small bowl. Season with salt and pepper.
3. Place the flour in a shallow bowl. Season with salt and pepper. Whisk the eggs and milk in a shallow bowl. Place the breadcrumbs in a shallow bowl. Dip the eggplant in flour mixture and shake off excess. Dip in the egg mixture, then in breadcrumbs, pressing to coat.
4. Add oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-low heat. Cook 4 eggplant slices for 1 minute each side or until golden. Transfer to a baking tray lined with paper towel. Repeat, in 5-6 more batches, with remaining eggplant, reheating the oil between batches.
5. Serve with the mint yoghurt dip.