Eggplant Tostadas with Creamy Yogurt Sauce
- For Eggplant
- 2 large eggplants, rinsed and cut in ½ inch cubes
- 1 large Maya, yellow or white onion, diced
- 1 serrano pepper, minced
- 6 garlic cloves, minced
- 1/3 cup olive oil
- salt and pepper to taste
- crumbled queso fresco or your favorite Mexican cheese for garnish
- For Creamy Yogurt Sauce
- 1 cup plain yogurt
- 1/3 cup buttermilk
- 2 chipotle peppers in adobo sauce
- 1 large garlic clove
- 1/8 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp cumin
- Kosher salt to taste
- 1/3 cup cilantro, finely chopped
- For Tostadas
- 24 corn tortillas, small or medium
- 3/4 cup oil for frying
Heat oil in a pan and add onion and serrano pepper. Stir and cook for 5 minutes. Add the garlic and cook until translucent (about 5 more minutes). Add cubed eggplant to the onion mixture, season with salt and pepper, and sauté for 15 minutes. Lower heat, cover and cook for 20 additional minutes while stirring frequently. Texture should be opulent and creamy.
For Creamy Yogurt Sauce
Place all sauce ingredients in a food processor, except cilantro, and process until creamy. Add finely chopped cilantro, taste and adjust salt, cover and refrigerate.
Heat the oil in a small frying pan over medium high heat. When the oil is sizzling, add one corn tortilla and lower the heat to medium. Flatten the tortilla with tongs and when it’s crisp and golden, flip the tortilla. Fry until golden and remove and drain on paper towels. Repeat with remaining tortillas and set aside.
Spread 3 heaping tablespoons of eggplant salsa on a tostada, drizzle with creamy yogurt sauce and garnish with crumbled queso fresco.
Omit the creamy sauce and crumbled cheese.