Delicious crispy egg plant

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainsCuisine: Mediterranean




Cooking time


Total time



Eggplant only gets really delicious, at least according to me, if it gets nice and crispy. If eggplant stays soft it will not get worthy enough to end up in my mouth. This eggplant is baked till it got really crispy, and with the red chili peppers, the nigella seed and the saffron yoghurt it becomes a mouthwatering sensation. If I were you I would make a lot, because there will be a fight at the table who will have the last little spoon.


  • 2 large egg plants

  • 2 red chili peppers

  • 3 cloves garlic

  • 250 mililiter coconut yoghurt

  • saffron powder

  • olive oil

  • nigella seed

  • salt and pepper to your taste

  • 1 bouquet flat parsley


  • Cut the egg plants in slices of approximately 0,5 centimeters. Lay them on a flat surface and bring on a lot of sea salt on the flesh. Let it rest for about half an hour. This way the moist out of the egg plant comes off. After half an hour take away the moist with some paper towel.
  • Preheat a pan (preferably a grill pan) and pour in some olive oil. When the oil is hot you fry the slices of eggplant. Fry them really well, they should turn really dark brown. Not black, but much browner than you would expect.
  • Add to the yoghurt the garlic cloves (grated), 2 table spoons of olive oil and the saffron powder. Mix it well. Cut the red chili’s into slices. If you do not like your food too spicy, take out the seeds.
  • Cut the parsley leaves.
  • Place the egg plant slices nicely next to each other on a flat platter and bring on the yoghurt. Then sprinkle the red chili peppers over them. Do the same with the parsley and the nigella seeds. Make sure most of it ends up on the yellow yoghurt for the extra effect.

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