Fried Eggplant with Yogurt & Smoked Egg Yolk
“The fried eggplant is reflective of our influences at the restaurant, we love Middle Eastern food.” - Chef Marysol Foucault, Owner of Chez Edgar
- Prep Time:
- 60 min
- Cook Time:
- 45 min
- 2 cups ( 500 mL ) Yogurt
- 2 Lemons, zest only
- ¼ cup ( 60 mL ) Mint, chopped
- ¼ cup ( 60 mL ) Dill, chopped
- ¼ cup ( 60 mL ) Flat leaf parsley, chopped
Smoked Egg Yolk
- 6 Hard boiled eggs, peeled
- Finishing salt
- Freshly cracked pepper
- 2 Japanese eggplant, cut into rounds
- 3 Eggs, whisked
- ½ cup ( 125 mL ) Flour
- 2 cups ( 500 mL ) Panko
- ¼ cup ( 60 mL ) Dill, freshly chopped
- Salt to taste
- Oil for frying
Line a colander with a clean kitchen towel. Put the colander in a bigger bowl. Spoon the yogurt into the kitchen towel and fold the towel over - let rest for 1 hour at least. The longer you let it rest, the thicker the yogurt will be.
In a medium sized bowl, add the pressed yogurt, zest of two lemons, and ¼ cup each of mint, dill, and flat leaf parsley. Mix well and set aside.
Smoked Egg Yolk
Set the temperature of the smoker to 200˚F (90°C) and smoke the whole eggs for about 25 minutes.
Let cool and put in a well-sealed container. Refrigerate for at least 30 minutes.
Peel off the white from the eggs and set aside the yolks until you serve.
Prepare the fryer to heat. Ideally at 375˚F (190°C).
Prepare a breading station. Have one bowl with flour, one with whisked eggs and one with the panko bread crumbs mixed with ¼ cup dill and salt. Dip the eggplant in the flour, then egg, then panko and set on a plate or sheet pan. Repeat operation until all the eggplant rounds are fried and golden. Keep warm.
Top each slice of fried eggplant with a dollop of yogurt.
With a microplane, shave the egg yolk atop each bite. Finish with fleur de sel or Maldon salt and freshly cracked pepper.