Crispy Blooming Eggplant Fan with Garlic Yogurt Step-by-step instructions

Before you start

Before starting, set out all ingredients and equipment. Fill a large bowl with cold water and stir in the salt. Have paper towels ready for drying and draining. Heat the oil in a wide skillet while you prep the eggplants, so it's ready when you are.

Whisk the egg wash just before dipping. Keep the garlic yogurt in the fridge until serving so it stays cold. Prepare the pepper butter at the last minute, after the eggplants are fried.

Instructions

Prep the Eggplants

1. 1Prep the Eggplants
   Peel the eggplants, leaving the green stem intact. Slice each lengthwise into thin strips, about 1/4-inch thick, stopping about 1 inch from the stem so the slices stay attached. Fan the slices out gently like a peacock tail. Place the fanned eggplants in a large bowl of cold water with 1 tbsp salt. Soak for 10 minutes to draw out bitterness.
   Look for The eggplant slices should fan out easily without breaking at the stem.
   Tip Use a very sharp knife to slice cleanly; dull knives can tear the delicate flesh.
2. 2Dry and Dust
   Remove the eggplants from the salted water and pat completely dry with paper towels. In a shallow dish, mix the flour and 1 tsp paprika. Dust each fanned eggplant thoroughly with the seasoned flour, making sure to get into every crevice between the slices. Shake off any excess.
   Look for The flour coating should look even and dry, with no wet spots.
   Tip Drying thoroughly prevents oil splatter and helps the coating stick.

The eggplants are peeled, sliced into thin petals, and fanned out. They soak in salted water for 10 minutes, then are dried completely and dusted with seasoned flour. The fans should hold together by the stem, with each slice separate and coated. The flour dusting looks even and dry. The oil is heating in the skillet.

Fry and Crisp

3. 3Make the Egg Wash
   In a wide, shallow bowl, whisk the eggs with the cornstarch and 1/2 tsp paprika until smooth and slightly frothy. The cornstarch helps the coating crisp up beautifully.
   Look for The egg wash should be uniform with no streaks of cornstarch.
   Tip Whisking thoroughly ensures the cornstarch is fully dissolved, preventing lumps.
4. 4Coat the Eggplants
   Dip each floured eggplant fan into the egg wash, turning to coat every petal. Let any excess drip off. The flour coating will absorb some egg, creating a batter-like layer that fries to a golden crunch.
   Look for Each petal should be evenly coated but not dripping.
   Tip Use one hand for dipping and the other for placing in the oil to keep things tidy.
5. 5Fry the Fans
   Heat the vegetable oil in a wide skillet over medium-high heat until shimmering, about 350°F (175°C). Holding the stem with tongs, lower one eggplant fan into the hot oil, letting the petals open wide. Fry for 4 minutes, turning occasionally, until deep golden brown and crispy all over. Remove and drain on paper towels. Repeat with the remaining fans.
   Look for The oil should sizzle immediately; the petals will crisp and turn golden.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the skillet; fry one or two at a time for even cooking.

The egg wash is whisked with cornstarch and paprika. Each floured fan is dipped and then lowered into hot oil, where the petals open wide. The fans fry for about 4 minutes, turning golden and crisp. The kitchen smells of fried dough and paprika. The fans are drained on paper towels and should be rigid and crunchy.

Sauce and Serve

6. 6Make the Garlic Yogurt
   In a small bowl, stir together the Greek yogurt, minced garlic, and salt. Keep cold in the refrigerator until ready to serve. The cold yogurt contrasts beautifully with the hot, crispy eggplant.
   Look for The yogurt should be thick and well blended.
   Tip Make this ahead and chill for at least 30 minutes to let the flavors meld.
7. 7Make the Pepper Butter
   In a small saucepan, melt the butter over medium heat. Add the tomato paste and red pepper flakes, stirring constantly until the butter sizzles and turns a deep red, about 1-2 minutes. Keep warm.
   Look for The butter will foam and the tomato paste will darken slightly.
   Tip Do not let the butter burn; lower the heat if it browns too quickly.
8. 8Assemble and Serve
   Place a crispy eggplant fan on a serving plate. Drizzle generously with cold garlic yogurt, then spoon the sizzling pepper butter over the top. Serve immediately, while the eggplant is still crackling and hot.
   Look for The contrast of hot, crunchy eggplant with cool, creamy yogurt is the signature.
   Tip Serve right away; the eggplant will lose its crunch as it sits.

The garlic yogurt is cold and thick, and the pepper butter sizzles in a small saucepan. The fried fans are placed on plates, drizzled with yogurt, then topped with the hot butter.

The butter hisses as it hits the eggplant. The dish is served immediately, with the contrast of hot, cold, crunchy, and creamy all in one bite.

Common mistakes

One common mistake is slicing the eggplant too thick, which makes the petals cook unevenly and the center stay raw. Another is overcrowding the skillet, which drops the oil temperature and leads to greasy, soggy fans.

Skipping the salt soak can result in bitter eggplant. Not drying the eggplant thoroughly causes oil splatter and a patchy crust. Finally, drizzling the yogurt too generously can make the crust soggy; use a light hand and serve immediately.

How to tell it’s done

The eggplant fans are done when they are deep golden brown all over and feel crisp and rigid when lifted with tongs. The internal temperature of the egg coating should reach 160°F (71°C) to ensure the eggs are fully cooked.

If the oil is at the right temperature, the frying takes about 4 minutes per fan. A properly fried fan will hold its shape and make a loud crunch when bitten. If it feels soft or bends easily, return it to the oil for another minute.

• Egg dishes: 160°F (71°C) in the thickest part