Recipe information
Yield
Makes 4 Servings
Ingredients
Safflower or grapeseed oil (for frying)
8
ounces lager
1
cup all-purpose flour
1
/8 teaspoon cayenne pepper
Pinch of kosher salt
8–10
fairytale or miniature eggplants, halved
4
ounces low-fat plain Greek-style yogurt
Juice of 1/2 lemon
1
small garlic clove, minced
Need to make a substitution?
Preparation
Step 1
Pour oil into a large heavy skillet to a depth of 1” and heat over high heat. Mix beer, flour, cayenne, and salt in a bowl. Dip eggplant halves into batter and fry until golden brown, about 2 minutes; turn and cook until golden brown on other side, about 2 minutes longer. Transfer eggplants to a paper towel-lined plate to drain. Combine yogurt, lemon juice, and garlic in a small bowl and drizzle lightly over eggplant, or serve separately for dipping.