Crispy Eggplant with Herbed Yogurt Sauce

Food Network
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14
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Ingredients

1 pound baby eggplants (sliced in 1/2-inch rounds, substitution: Japanese eggplant)
3 cups whole milk
1 cup all-purpose flour
1 cup chickpea flour
1 eggs (lightly beaten)
1 tablespoon dry yeast
1/2 cups warm water
1 pinch saffron (bloomed in 1 quart water)
6 cups canola oil
sauce (Herbed Yogurt, recipe follows)
1 cup whole milk yoghurt
1 lemon (zested)
1/2 cloves garlic (grated)
1 tablespoon fresh mint (chopped)
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