There is something sensuous about the texture of these panko eggplant delights - the crispy panko breadcrumbs encasing the velvety eggplant interior. Not unlike a perfectly cooked crumbed oyster, except vegetarian. The freshness of the mint yoghurt sauce and the green salad provided very complementary additions to this dish.
Lay eggplant rounds on a tray and sprinkle with half the salt
Turn over and sprinkle with the remainder of the salt.
Let sit for 45 minutes. The salt will draw moisture out of the eggplants.
Prepare the yoghurt dressing
Peel the black garlic cloves and chop into quarters
Combine the yogurt, mint, black garlic, lemon juice, and pepper.
Allow to sit in the refrigerator for at least 30 minutes.
Test seasoning before serving, adding a pinch of salt if you think it is necessary.
Making the panko eggplant
After the eggplant pieces have been sitting for 45 minutes, wash the salt off and pat dry with paper towels.
Put the flour in one bowl together with the 1/2 tsp salt.
In a second bowl, whisk the eggs and milk.
In a third bowl add the panko crumbs and 1 tsp freshly ground black pepper.
Heat the oil in a suitable frying pan over a medium heat.
Dip a piece of eggplant into the flour, dusting off any excess.
Then dip the eggplant piece into the egg mixture.
Finally dip the eggplant piece into the panko crumbs.
Repeat for the other pieces of eggplant.
Fry 4 or 5 pieces of crumbed eggplant in the oil until golden - 3 to 4 minutes per side, or until the outside is golden, and the inside is custard like. You may need to experiment.
Repeat until all the crumbed eggplant pieces are cooked.
Notes
Serve the crumbed eggplant with the yogurt sauce and a green leaf salad.