Description
Golden fried eggplant slices topped with creamy pistachio yogurt and bright salsa verde made with fresh parsley, red onion, and lemon. Crispy, tender, nutty, and refreshing all at once, this Mediterranean inspired dish works beautifully as a vegetarian main or elegant appetizer.
Ingredients
Scale
- 2 medium eggplants (about 800 grams total), sliced into 1 centimeter thick rounds
- 1 cup plain Greek yogurt (about 240 grams)
- 1/3 cup shelled pistachios (about 50 grams)
- 1 cup fresh parsley, finely chopped (about 30 grams)
- 1/4 cup red onion, finely diced (about 40 grams)
- 2 garlic cloves, minced
- 1 whole lemon (zest and 2 tablespoons juice)
- 1/2 cup olive oil for frying plus 2 tablespoons for salsa, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat and add olive oil for frying.
- In a blender, combine Greek yogurt, pistachios, one minced garlic clove, lemon zest, 1 tablespoon lemon juice, a portion of the salt, and black pepper. Blend until smooth and creamy.
- Lay eggplant slices on paper towels, sprinkle lightly with salt, and let sit for 20 minutes to release moisture. Pat dry thoroughly.
- Fry eggplant slices in batches for 3 to 4 minutes per side until golden brown and tender. Transfer to a paper towel lined plate.
- In a bowl, mix chopped parsley, diced red onion, remaining garlic, remaining lemon juice, and 2 tablespoons olive oil to prepare the salsa verde.
- Arrange fried eggplant on a serving plate.
- Spoon pistachio yogurt over each slice and top with salsa verde.
- Serve warm and enjoy.
Notes
- Salting the eggplant before frying helps improve texture and reduce excess moisture.
- Blend the yogurt sauce until very smooth for the best creamy consistency.
- The sauces can be prepared up to 2 days in advance and refrigerated.
- Reheat eggplant gently in a skillet to maintain crisp edges.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 6 grams
- Sodium: 420 milligrams
- Fat: 26 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 10 milligrams