Crispy Blooming Octopus Eggplant with Garlic Yogurt Tips, FAQ & printable recipe

Tips for success

For the crispiest result, serve the eggplant immediately after frying. If you need to keep it warm, place it on a wire rack in a low oven (200°F) for up to 15 minutes, but note that the crust may soften slightly.

When dipping, dunk each piece just before eating to maintain the crunch.

To make the coating extra flavorful, add a pinch of black pepper or a dash of cayenne to the flour mixture.

If you prefer a lighter version, you can bake the coated eggplant at 425°F (220°C) for 20-25 minutes, flipping once, but the texture will be less shatteringly crisp. The garlic yogurt can be made a day ahead and stored in the refrigerator.

Variations

• Spicy Sriracha Version: Add 1-2 teaspoons of sriracha to the garlic yogurt for a spicy kick. You can also add a pinch of cayenne to the flour mixture for extra heat.
• Herb-Infused Coating: Mix 1 tablespoon of dried oregano or thyme into the flour mixture. This adds an herby note that pairs well with the smoky paprika.
• Lemon-Garlic Yogurt: Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice to the yogurt along with the garlic. This brightens the dip and cuts through the richness.
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free all-purpose blend and ensure the cornstarch is gluten-free. The coating will be just as crisp.

Storage and make-ahead

Fridge

Store leftover fried eggplant in an airtight container in the refrigerator for up to 2 days. Keep the garlic yogurt in a separate container.

Freezer

Freezing is not recommended as it will make the crust soggy.

Reheat

Reheat leftover eggplant in a 375°F (190°C) oven for 8-10 minutes until hot and crisp. Avoid microwaving, as it will steam the crust.

Leftover fried eggplant can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet and bake at 375°F (190°C) for 8-10 minutes until hot and crisp. The garlic yogurt can be refrigerated for up to 3 days.

The eggplant can be sliced and soaked in salted water up to 4 hours ahead; keep refrigerated and pat dry before coating.

The garlic yogurt can be made up to 2 days in advance. The flour mixture can be prepared and stored in an airtight container for up to a week.

Serving ideas

Serve the blooming eggplant as a dramatic main course with a side of rice or a fresh green salad. The cool garlic yogurt is essential for dipping, but you can also offer additional sauces like a spicy sriracha mayo or a tangy tamarind chutney.

For a party, make individual smaller eggplants and serve them as appetizers. The yogurt can be drizzled over the top before serving for a beautiful presentation.

Garnish with chopped fresh herbs like parsley or cilantro if desired, though the video does not include them.

Frequently asked questions

Recipe card

Crispy Blooming Octopus Eggplant with Garlic Yogurt

Prep 25 minCook 15 minTotal 40 minServes 4

Ingredients

• 3 large whole eggplants
• 1 tbsp kosher salt (for soaking water)
• 2 large eggs, beaten
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt (for coating)
• 4 cups vegetable oil, for frying
• 1 cup plain whole-milk yogurt
• 1 garlic clove, minced
• 1/4 tsp salt

Instructions

1. Peel the whole eggplants, leaving the stems intact. Slice each eggplant lengthwise into thin strips, about 1/2 inch thick, keeping the strips attached at the stem so they fan out like octopus tentacles. Soak the prepared eggplant in a large bowl of cold water mixed with 1 tablespoon salt for 15 minutes. Drain and pat completely dry with paper towels.
2. In a small bowl, stir together the yogurt, minced garlic, and 1/4 teaspoon salt. Cover and refrigerate until ready to serve.
3. In a shallow dish, whisk the eggs until frothy. In a separate shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, and 1 teaspoon salt. Mix well.
4. Pour the vegetable oil into a deep skillet or Dutch oven, filling it at least 2 inches deep. Heat over medium-high until the oil reaches 360°F (182°C) on a deep-fry thermometer.
5. Working with one eggplant at a time, dip the cut strips into the beaten egg, making sure every surface is coated. Then dredge in the flour mixture, pressing gently to adhere. Shake off any excess.
6. Hold the coated eggplant by the stem and carefully lower it into the hot oil, stem first. The strips will fan out as they fry. Fry for about 5 minutes, turning once, until deep golden brown and crisp. Use tongs to remove and drain on paper towels.
7. Transfer the fried eggplant to a wire rack or paper towel-lined plate. Sprinkle lightly with salt while still hot.
8. Arrange the blooming eggplants on a serving platter. Serve immediately with the chilled garlic yogurt on the side for dipping.

Contains: eggs, milk, gluten

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

35 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.