YIELD: 4 appetizer servings 1 large eggplant (about 1 lb.; use firm, dense eggplant for best results) 4 cups soybean oil (for deep frying) 1 cup rice flour 2 Tbsps. grated lemon zest 1 ½ Tbsps. za’atar (recipe follows) 1 Tbsp. garlic powder (will stick to eggplant better than fresh garlic) ½ tsp. sea salt For the Zesty Lemon Yogurt Dip: 1 cup plain Greek-style low-fat yogurt 2 tsps. grated lemon zest 1 pinch or dash sea salt and ground black pepper For the ...
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