Crispy Eggplant with Tzatziki

It wouldn't take much of your time to cook this toothsome Crispy Eggplant along with an all time favourite, Tzatziki! Tsaht-zee-kee!!!

Ingredients:

For Eggplant -

• 1 Eggplant (Medium-size) 
• 2 Large eggs, lightly beaten
• All purpose flour 60 gm (1/2 cup)
• Panko breadcrumbs 100 gm (1 cup)
• Olive oil, divided 6 tbsp
• Red chilli powder 1 tsp
• Salt 1/2 tsp

For Tzatziki -

• Greek yogurt 140 gm (1/2 cup)
• 1/2 Cucumber, grated        150 gm (2/3 cup)       
• Olive oil 1 tbsp
• Garlic, minced 1/2 tbsp
• Mint leaves, chopped 1 tbsp
• Lemon juice 2 tsp
• Salt 1/2 tsp

Method:

For Crispy Egg Plant -

1. Wash the Eggplant properly and cut it, unpeeled, into 1/4 inch slices
2. Take three bowls and add flour, eggs and bread crumbs to each of the bowl
3. Add red chilli powder and salt to panko breadcrumbs and mix it well. You can use normal breadcrumbs or crackers as a substitute
4. Divide the eggplant slices into 3 batches
5. Put a pan on medium-to-low flame and add 2 tbsp olive oil to it. Dip the eggplant slice in flour, egg mixture and breadcrumbs (in the same order) and put it in the pan to fry.
6. Fry the eggplant slices batch wise using 2 tbsp oil per batch.
7. Let the eggplant slices fry for 2 min per side
8. Place paper napkins on a plate and place the fried eggplant to drain off excess oil
9. Move it to a clean plate once drained and spoon some Tzaziki on the side

For Tzatziki -

1. Grate the cucumber. Squeeze and between your fingers to remove excess water from it. Add it to a bowl
2. Add yogurt, minced garlic, olive oil, mint leaves and salt to the bowl and mix it well
3. Let it rest for 5-10 min to get the flavours to combine
4. Taste it and add more salt, mint leaves or lemon juice according to your liking