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

Breaded Eggplant with Spicy Walnut Yogurt Sauce

Serving Size: 4


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 jalapeƱo pepper, de-seeded and chopped
  • 2 tablespoons fresh cilantro or coriander, chopped
  • salt to taste
  • 1/4 teaspoon cayenne pepper

Breaded Eggplant with Spicy Walnut Yogurt Sauce


  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.


Adapted from