Crispy Eggplant, Feta and Mint Sticks with Roasted Tomato Sesame Dip

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper.

2. 2

   Place the cherry tomatoes and 1 garlic clove on the tray. Add 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and a pinch of black pepper. Roast for 20 minutes at 220°C / 425°F, until the tomatoes collapse and lightly brown.

3. 3

   While the tomatoes roast, place the eggplant sticks in a colander, sprinkle with 4 g (2/3 tsp) salt, and let rest for 10 minutes. Then pat them very dry with paper towels.

4. 4

   In a bowl, mix the panko, crumbled feta cheese, fresh mint, and the remaining half of the black pepper.

5. 5

   Place the all-purpose flour on one plate, the beaten eggs on another, and the panko mixture on a third. Coat each eggplant stick in flour, then egg, and finally the panko mixture, pressing lightly so it adheres.

6. 6

   Arrange the coated sticks on a second tray or on the free space of the same tray. Drizzle or brush with the remaining 15 ml (1 tbsp) olive oil. Bake at 220°C / 425°F for 18 to 20 minutes, turning halfway through, until crisp and golden.

7. 7

   For the dip, place the roasted tomatoes, roasted garlic, Greek yogurt, tahini, lemon juice, the remaining garlic clove, and a pinch of salt and pepper in a blender or food processor. Blend until thick and smooth.

8. 8

   Serve the sticks hot with the dip in a bowl and finish with the toasted sesame seeds on top.