Crispy Fried Eggplant Fan with Garlic Yogurt and Tomato Butter Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Peel the eggplants in stripes and slice them lengthwise into thin strips, keeping the stem intact. Prepare the salted water bath. Mix the seasoned flour in a shallow dish. Have paper towels ready for draining.

Set up a wire rack over a baking sheet to keep the fried fans crisp. Measure the yogurt, garlic, butter, tomato paste, and red pepper flakes. Have a small saucepan ready for the tomato butter and a small bowl for the yogurt sauce.

Instructions

Prep the Fans

1. 1Prep the Eggplant Fans
   Peel the eggplants in lengthwise stripes, leaving some skin for color and structure. Slice each eggplant lengthwise into thin strips, about 1/4 inch thick, keeping the green stem base intact so the strips stay attached at the top. Gently fan the strips out like a peacock tail, keeping the stem end as the hinge.
   Look for The strips should fan out evenly from the stem, like a hand-held fan.
   Tip Use a sharp knife and slice slowly to keep the strips even and avoid tearing the stem base.
2. 2Soak in Salted Water
   Dissolve the 1 tbsp kosher salt in a large bowl of cold water. Submerge the fanned eggplants completely and let them soak for 10 minutes. This draws out bitterness and helps the strips soften slightly, making them easier to fan and fry.
   Look for After 10 minutes, the water may look slightly cloudy; the eggplant will be more pliable.
   Tip Keep the fans submerged with a plate or lid so they stay fully under water.
3. 3Dry and Dust with Flour
   Remove the eggplants from the water and pat them completely dry with paper towels, pressing gently to remove excess moisture. In a shallow dish, whisk together the flour, 1 tsp kosher salt, and black pepper. Dust each fanned eggplant thoroughly with the seasoned flour, making sure to get between the strips.
   Look for The eggplant should look lightly coated with no wet spots; the flour will help create a crisp crust.
   Tip Shake off any excess flour before frying to avoid a gummy coating.

The eggplant strips should be evenly sliced and fanned out from the stem. After soaking, they should be pliable but not mushy. After drying and flouring, the surface should be completely dry and lightly coated with flour, with no wet spots. The fans should hold their shape when lifted.

Fry to Golden Crisp

4. 4Heat the Frying Oil
   Pour the vegetable oil into a wide skillet or frying pan, about 1/2 inch deep. Heat over medium-high until the oil shimmers and a pinch of flour sizzles immediately when dropped in. The oil temperature should be around 350°F (175°C) for even frying.
   Look for The oil should be hot but not smoking; a test piece of flour should bubble vigorously.
   Tip Use a thermometer for accuracy, or test with a wooden spoon—bubbles should form around it.
5. 5Fry the Eggplant Fans
   Carefully lower one fanned eggplant into the hot oil, holding the stem with tongs. Let the strips open up like a flower as they fry. Cook for about 4 minutes, turning once, until deep golden brown and crispy. Repeat with the remaining fans, frying in batches to avoid crowding.
   Look for The strips should be golden brown and rigid; the stem will be dark but intact.
   Tip Fry one at a time for the best shape and even cooking; keep finished fans on a wire rack.
6. 6Drain and Season
   Remove the fried eggplant fans from the oil with tongs and drain on a paper towel-lined plate. Sprinkle lightly with a pinch of kosher salt while still hot. Keep them warm in a low oven (200°F) if frying in batches.
   Look for The fans should be crisp to the touch and hold their shape.
   Tip Drain on a wire rack over paper towels to keep the bottoms from getting soggy.

The oil should be shimmering but not smoking. When the eggplant is lowered in, it should sizzle immediately and the strips should open up like a flower. After 4 minutes, the fans should be deep golden brown and crisp. They should feel rigid and make a crunching sound when pressed.

Sauce and Serve

7. 7Make the Garlic Yogurt
   In a small bowl, stir together the Greek yogurt, minced garlic, and 1/4 tsp kosher salt. Mix until smooth and refrigerate until ready to serve. The yogurt should be thick and cold.
   Look for The yogurt should be thick, creamy, and well combined with the garlic.
   Tip For a milder garlic flavor, let the minced garlic sit in the yogurt for 10 minutes before serving.
8. 8Make the Tomato Butter
   In a small saucepan, melt the butter over medium heat. Add the tomato paste and red pepper flakes, and cook, stirring constantly, until the butter turns a deep red and smells nutty, about 2 minutes. Season with 1/4 tsp kosher salt and keep warm.
   Look for The butter should be sizzling and the tomato paste should darken slightly.
   Tip Do not let the butter burn; reduce heat if it starts to brown too quickly.
9. 9Assemble and Serve
   Place the crispy eggplant fans on a serving platter. Spoon the cold garlic yogurt over the center of each fan, letting it pool between the strips. Drizzle the sizzling tomato butter over the top, and serve immediately for the ultimate crunch.
   Look for The yogurt should be cold and creamy, the butter hot and sizzling, and the eggplant crisp.
   Tip Serve right away so the eggplant stays shatteringly crisp.

The yogurt sauce should be thick, cold, and well mixed. The tomato butter should be hot, sizzling, and a deep red color. When assembled, the contrast of cold yogurt and hot butter on the crisp eggplant should be immediate. Serve right away to preserve the crunch.

Common mistakes

One common mistake is not drying the eggplant thoroughly after soaking. Excess moisture will cause the flour to turn into a paste and the crust will be soggy. Another is overcrowding the pan, which lowers the oil temperature and results in greasy, unevenly cooked eggplant.

Make sure the oil is hot enough before adding the fans, and fry them one at a time. Also, be careful not to tear the stem when slicing or frying; handle the fans gently with tongs.

How to tell it’s done

The eggplant fans are done when they are deep golden brown and crisp all over. The strips should be rigid and make a loud crunch when bitten.

The internal temperature of the eggplant should be hot throughout, but since there is no raw protein, the visual and texture cues are the best indicators.

The tomato butter is done when the butter is melted, the tomato paste is fully incorporated, and the mixture is sizzling and fragrant. The yogurt sauce is ready once it is smooth and well chilled.