Crispy Eggplant, Pecorino and Black Sesame Sticks with Lemon Basil Yogurt Dip

Name: Crispy Eggplant, Pecorino and Black Sesame Sticks with Lemon Basil Yogurt Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: about 12 oz medium eggplant; 1 tsp salt; 1 large large egg; 1 cup panko breadcrumbs; 1 1/4 oz finely grated pecorino cheese; 1 tbsp black sesame seeds; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1 1/2 tbsp olive oil; 2/3 cup plain Greek yogurt; 1 tsp lemon zest; 1 tbsp lemon juice; 2 tbsp fresh basil; 1/2 tbsp honey

An original snack of eggplant sticks coated in panko, pecorino, and black sesame, baked until golden and crisp, served with a fresh lemon basil yogurt dip.

20 minPrep

25 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

1 approx. 350 g medium eggplant (1/2 inch)
6 g salt (divided)
1 1 unit large egg (beaten)
60 g panko breadcrumbs (for empanizar)
35 g finely grated pecorino cheese (or approx. 1/3 cup)
12 g black sesame seeds (for the crust)
2 g garlic powder
1 g black pepper (freshly ground)
22 ml olive oil (divided)
160 g plain Greek yogurt (for the dip)
2 g lemon zest (finely grated)
15 ml lemon juice (freshly squeezed)
8 g fresh basil (chopped finely)
7 ml honey (for equilibrar the dip)

Nutrition facts

per serving

210 kcal

Calories

9 g

Protein

16 g

Carbs

12 g

Fat

3 g

Fiber

13 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsSesame

Instructions

1
Preheat the oven to 220 °C / 425 °F and line a baking sheet with parchment paper. Toss the eggplant with 1/2 tsp salt and let it rest for 10 minutes to release some moisture.
2
Pat the eggplant sticks very dry with paper towels. Drizzle them with 1/2 tbsp olive oil to help them brown better.
3
In one bowl, beat the egg. In another bowl, mix the panko, grated pecorino, black sesame seeds, garlic powder, black pepper, and the remaining 1/2 tsp salt.
4
Dip each eggplant stick into the beaten egg, then coat it in the panko, pecorino, and sesame mixture, pressing lightly so the coating sticks.
5
Arrange the coated sticks on the baking sheet in a single layer. Drizzle or brush the remaining 1 tbsp olive oil over the top. Bake at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through, until golden and crispy.
6
While they bake, make the dip by stirring together the Greek yogurt, lemon zest, lemon juice, chopped basil, honey, and a small pinch of salt in a bowl until smooth.
7
Serve the hot eggplant sticks with the lemon basil yogurt dip.

Chef tips

For extra crispiness, let the coated sticks rest on the tray for 5 minutes before baking. Do not overcrowd the pan, so the eggplant browns instead of steaming.

Substitutions

You can swap the pecorino for aged Parmesan, the basil for mint or parsley, and black sesame for white sesame. If you do not have panko, use coarse breadcrumbs, though the texture will be slightly less airy.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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