Crispy Eggplant with Herbed Yogurt Sauce

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

1. Add eggplant slices to a large bowl and cover with milk.
2. In a large bowl, combine all-purpose flour and chickpea flour.
3. In the center of the flour mixture, make a well and add the egg.
4. Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter.
5. Whisk to remove clumps and cover with plastic wrap.
6. Set aside in a warm area for 45 minutes, or until the batter has risen in size.
7. Heat the oil to 475 degrees F.
8. Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil.
9. Fry until the batter turns golden and begins to puff up.
10. Remove slices to a plate lined with paper towels.
11. Serve immediately with Herbed Yogurt Sauce for dipping.
12. Place the yogurt in a small bowl.
13. Add the lemon zest, garlic, and mint, and gently fold to combine.
14. Set aside.
15. Yield: 4 to 6 servings

baby eggplant, milk, flour, chickpea flour, egg, yeast, saffron, canola oil, milk yogurt, lemon, clove garlic, mint leaves

Taken from www.foodnetwork.com/recipes/crispy-eggplant-with-herbed-yogurt-sauce-recipe.html (may not work)