Eggplant Medalion

Crispy Eggplant Medallions with Yogurt Sauce - Simple and Delicious Recipe

Preparation time: 20 minutes
Cooking time: 15 minutes
Total: 35 minutes
Servings: 4

Are you looking for a quick and delicious recipe to enjoy vegetables in a unique way? Eggplant medallions are the perfect choice, offering a crispy texture and savory flavor. This eggplant medallion recipe is easy to make and can be easily adapted to your preferences. We will add a fresh touch with a yogurt sauce, ideal for accompanying these crispy delights.

Ingredients:
- 2 medium eggplants
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs (you can use panko breadcrumbs for an even crispier texture)
- Salt and pepper, to taste
- Oil for frying (sunflower oil or olive oil)
- 200 g natural yogurt
- 1 garlic clove (optional)
- Fresh parsley, for garnish

Instructions:

1. Preparing the eggplants:
Wash the eggplants well and slice them into approximately 1 cm thick slices, leaving the skin on for added texture and nutrients. Place the eggplant slices in a bowl, sprinkle salt and pepper on both sides. Let them sweat for 15-20 minutes on absorbent towels. This will help remove excess water and enhance the flavor.

2. Preparing the ingredients for breading:
While the eggplants rest, prepare a simple breading station. In one bowl, place the flour. In another bowl, beat the two eggs with a pinch of salt. In a third bowl, place the breadcrumbs. You can add spices to the breadcrumbs, such as garlic powder or paprika, to enhance the flavor.

3. Breading:
Take each slice of eggplant, shake off the excess salt and moisture, then dip them in flour, ensuring they are evenly coated. After that, dip them in the egg and finally coat them in breadcrumbs. The result should be well-coated slices, ready for frying.

4. Frying:
In a deep skillet, heat the oil over medium heat. Test the oil temperature by adding a small piece of breadcrumb; if it sizzles and turns golden, it’s ready for frying. Add the eggplant slices to the skillet, being careful not to overcrowd the pan. Fry them for 3-4 minutes on each side until golden and crispy. Place them on a plate lined with paper towels to absorb excess oil.

5. Preparing the yogurt sauce:
While the eggplants are frying, mix the yogurt with a crushed garlic clove (if desired) and a pinch of salt. Mix well until you achieve a creamy sauce. You can also add some chopped parsley for an extra freshness.

6. Serving:
Serve the eggplant medallions warm, alongside the yogurt sauce. You can also add a fresh vegetable salad for a crunchy and healthy contrast. These medallions are perfect as an appetizer or as a side dish with grilled meat.

Suggestions and variations:
For those who prefer a gluten-free version, you can replace the breadcrumbs with ground oats or almond flour. Additionally, for a more intense flavor, you can add crumbled feta cheese to the yogurt mixture. Don’t forget to experiment with various spices in the breadcrumbs, such as oregano or thyme, to customize the recipe to your tastes.

Enjoy these crispy eggplant medallions with yogurt sauce and delight in a healthy and flavorful meal!

I sliced the eggplants without peeling them. I salted, peppered them, and let them sweat on paper towels. I prepared the ingredients for the batter. I dressed the eggplants in little dresses and browned them in oil on both sides. I prepared the dish. I greased it with a little oil and then placed the eggplants. On each medallion, a piece of mozzarella, a tomato, or diced tomatoes is added. Flavor the medallions with basil leaves, salt, pepper, and a few drops of olive oil. After 15-20 minutes, they are ready. Serve warm. The Eggplant Medallion recipe was suggested by piscotel on the recipe forum.

 Ingredients: one large eggplant or 2 smaller ones - approximately 400 g, 2 eggs, flour, breadcrumbs, 200 g mozzarella or any cheese that melts nicely in the oven, tomatoes or peeled tomato pulp, salt, pepper, basil, olive oil, oil for frying

 Tags:  food with eggplant recipes with eggplants meatless food