Breaded Eggplant with Spicy Walnut Yogurt Sauce

This spicy sauce makes a very tasty alternative to the usual tomato paring with eggplant.

Serving Size: 4

Ingredients:

for the breaded eggplant:

• 1 eggplant
• oil for frying
• flour for dredging the eggplant slices
• breadcrumbs to coat the eggplant slices

for the sauce:

• 3/4 cup walnuts, chopped and toasted
• 1 cup plain soy yogurt
• 1 tablespoon walnut or olive oil
• 1 teaspoon sesame oil
• 1/4 teaspoon onion powder
• 1 jalapeño pepper, de-seeded and chopped
• 2 tablespoons fresh cilantro or coriander, chopped
• salt to taste
• 1/4 teaspoon cayenne pepper

Directions:

1. Toast the walnut pieces, either in the oven or in a dry frying pan.
2. Cut eggplant into 1/2 inch thick rings.
3. Lay each side of the eggplant slice in flour, then in a mixture of flour and water, and then at last in breadcrumbs to coat the outside of the eggplant.
4. Heat oil in a heavy pan.
5. Fry the eggplant in the oil until each side is golden brown.
6. Mix together the sauce ingredients in a small bowl.
7. Season to taste with salt.
8. Place eggplant on a serving dish, and spoon the sauce evenly over top.
9. Garnish with remaining cilantro and a few walnut pieces.

Note:

Adapted from http://allrecipes.com/