1 eggplant, peeled and sliced into 3/8-inch rounds
1 tablespoon curry powder
1 cup flour
2 eggs, beaten
1 cup bread crumbs
2 cups olive oil
1 cup yogurt
¼ cup mango chutney
¼ cup mint leaves
1 package pitas
1 cup arugula
1 tomato, sliced
Salt and freshly cracked pepper
Salt both sides of the eggplant and set aside for 20 minutes to drain. Rinse salt from eggplant and pat dry. Season both sides of the eggplant with curry powder and drop into the flour. Dust off flour and drop eggplant into the beaten eggs then into the bread crumbs. Heat oil in a large frying pan and cook eggplant until golden brown. To make yogurt sauce, in a small bowl combine yogurt, chutney and mint leaves. To assemble the sandwiches, liberally coat both sides of the pita pocket with yogurt sauce. Stuff with lettuce, tomato and fried eggplant. Top with yogurt sauce and freshly ground pepper. Serves 4 to 6.
