Crispy Fried Eggplant Fan with Garlic Yogurt and Tomato Butter Tips, FAQ & printable recipe

Tips for success

For the crispiest eggplant, make sure the oil is at the right temperature before frying. If the oil is too cool, the eggplant will absorb oil and become greasy.

If it's too hot, the outside will burn before the inside cooks. Use a thermometer to keep the oil around 350°F (175°C). Also, fry in small batches to avoid dropping the oil temperature.

To keep the fried fans warm while you finish the sauces, place them on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them crisp without steaming. When serving, spoon the yogurt over the center and drizzle the tomato butter generously. The sizzling butter will create a dramatic effect and add a rich, savory finish.

Variations

• Spicy Harissa Yogurt: Stir 1-2 tablespoons of harissa paste into the garlic yogurt for a smoky, spicy kick. Reduce the red pepper flakes in the tomato butter to 1/4 teaspoon to balance the heat.
• Herb-Infused Oil: Add a sprig of fresh rosemary or thyme to the frying oil for a subtle herb flavor. Remove the herb before frying the eggplant. Garnish the finished dish with chopped fresh parsley or mint.
• Balsamic Glaze Drizzle: After drizzling the tomato butter, add a few drops of balsamic glaze for a sweet and tangy contrast. This works especially well if you reduce the red pepper flakes to 1/4 teaspoon.
• Cheesy Finish: Sprinkle the finished eggplant fans with crumbled feta cheese or shaved parmesan just before serving. The salty, creamy cheese complements the crispy eggplant and the tangy yogurt beautifully.

Storage and make-ahead

Fridge

Store leftover fried eggplant fans in an airtight container in the refrigerator for up to 2 days. Keep the sauces in separate containers for up to 3 days.

Reheat

Reheat leftover eggplant fans in a 375°F (190°C) oven for 5-7 minutes to restore crispness. Reheat the tomato butter gently on the stovetop or in the microwave.

Leftover fried eggplant fans can be stored in an airtight container in the refrigerator for up to 2 days. However, they will lose their crispness.

To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crisp again. The sauces can be stored separately in the refrigerator for up to 3 days.

The eggplant fans can be prepped up to the point of frying and kept in the refrigerator for a few hours. After slicing and soaking, dry them, dust with flour, and place them on a parchment-lined tray.

Cover and refrigerate for up to 4 hours. The garlic yogurt and tomato butter can be made a day ahead and stored in the refrigerator. Reheat the tomato butter gently before serving.

Serving ideas

Serve the crispy eggplant fans immediately after assembling, while the eggplant is still shatteringly crisp and the tomato butter is hot and sizzling.

The cold yogurt provides a refreshing contrast, and the red pepper flakes add a gentle heat. This dish is best enjoyed as a shared appetizer, with each person taking a fan and breaking off pieces.

For a more substantial meal, serve the eggplant fans atop a bed of greens or alongside grilled chicken or lamb. The crispy eggplant also pairs well with a simple tomato salad or a bowl of hummus. If you have any leftover tomato butter, it's delicious drizzled over roasted vegetables or stirred into pasta.

Frequently asked questions

Recipe card

Crispy Fried Eggplant Fan with Garlic Yogurt and Tomato Butter

Prep 20 minCook 10 minRest 10 minTotal 40 minServes 4

Ingredients

• 4 slender eggplants
• 1 tbsp kosher salt, for the soaking water
• 1 cup all-purpose flour
• 1 tsp kosher salt, for the seasoned flour
• 1/2 tsp black pepper
• 2 cups vegetable oil, for frying
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1/4 tsp kosher salt
• 4 tbsp unsalted butter
• 2 tbsp tomato paste
• 1/2 tsp red pepper flakes
• 1/4 tsp kosher salt

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

30 g

Fat

30 g

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