Fried Eggplant with Confit Tomatoes

Ingredients

• Eggplant

  • 4 small eggplants, each about 1/2 lb (225 g) (see note)
  • 1/3 cup (50 g) unbleached all-purpose flour
  • 2 eggs
  • 1 1/2 cups (120 g) panko breadcrumbs
  • 1/2 cup (125 ml) vegetable oil

• Confit Tomatoes

  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) honey
  • 1 garlic clove, crushed
  • 1/4 tsp sweet or smoked paprika
  • 1 pinch red pepper flakes
  • 2 tbsp (30 ml) tomato paste
  • 2 cups (280 g) cherry tomatoes

• Toppings

  • 1 cup (250 ml) plain yogurt
  • Lemon wedges (optional)