Crispy Eggplant With Herbed Yogurt Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
3331
FAT
1088%
CHOL
38%
SOD
9%

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Ingredients for 4 servings

1 cup whole milk yogurt

1/2 clove garlic, grated

1 tablespoon dry yeast, bloomed in 1/2 cup of warm water

3 cups whole milk

1 lemon, zested

1 egg, lightly beaten

6 cups canola oil

1 pinch saffron, bloomed in 1 quart water

1 cup chickpea flour

Herbed Yogurt Sauce, recipe follows

1 tablespoon chopped fresh mint leaves

1 cup all-purpose flour

1 pound baby eggplant, sliced in 1/2-inch rounds (substitution: Japanese eggplant)

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