Crispy Eggplant Bites with Lemon Tahini Cream, Fresh Pomegranate, and Mint

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray with a little olive oil or line it with parchment paper and brush with oil.

2. 2

   Place the eggplant cubes in a bowl, sprinkle with 3 g (1/2 tsp) salt, and let them rest for 10 minutes. Gently pat them dry with paper towels to remove excess moisture.

3. 3

   In a shallow bowl, beat the egg with a pinch of salt. In another bowl, mix the panko, Parmesan, smoked paprika, garlic powder, black pepper, and the remaining 3 g (1/2 tsp) salt.

4. 4

   Dip the eggplant into the beaten egg, then coat it in the panko-Parmesan mixture, pressing lightly so it adheres well.

5. 5

   Arrange the coated cubes on the tray without overcrowding. Drizzle or brush with the 30 ml (2 tbsp) olive oil. Bake for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until golden and crispy.

6. 6

   While the eggplant bakes, make the cream: whisk together the tahini, Greek yogurt, lemon juice, lemon zest, and water in a bowl until smooth and creamy.

7. 7

   If you want a lightly spicy finish, stir the honey together with the chili flakes in a small bowl.

8. 8

   Spread the lemon tahini cream on a serving plate or spoon it as a base for individual bites. Arrange the hot eggplant bites on top.

9. 9

   Finish with the pomegranate seeds, chopped fresh mint, and, if desired, a drizzle of chili honey. Serve immediately to keep the crisp texture.