Zaatar eggplant chips with citrus yogurt and pomegranate

Name: Zaatar eggplant chips with citrus yogurt and pomegranate
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: about 12 oz medium eggplant; 2 tbsp olive oil; 1 tbsp zaatar; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 cup plain Greek yogurt; 1 tsp lemon zest; 1 tbsp lemon juice; 1 clove garlic; 1 tsp honey; 1/4 cup pomegranate seeds; 2 tbsp fresh mint; 1 tsp extra olive oil

An original appetizer of thin eggplant chips baked until golden at the edges, finished with zaatar, served with a fresh lemon yogurt cream and topped with pomegranate, mint, and a touch of olive oil.

20 minPrep

25 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

1 approx. 350 g medium eggplant (cut sliced muy finas)
30 ml olive oil (divided)
10 g zaatar (mezcla of especias)
3 g salt (or to taste)
1 g black pepper (freshly ground)
180 g plain Greek yogurt (for the cream)
2 g lemon zest (finely grated)
15 ml lemon juice (freshly squeezed)
1 clove garlic (grated or machacado)
5 ml honey (optional for equilibrar acidez)
40 g pomegranate seeds (for terminar)
4 g fresh mint (chopped fina)
5 ml extra olive oil (for terminar)

Nutrition facts

per serving

120 kcal

Calories

4.2 g

Protein

9.8 g

Carbs

7.4 g

Fat

2.8 g

Fiber

7 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

DairySesame

Instructions

1
Preheat the oven to 220 °C / 425 °F and line a large baking tray with parchment paper.
2
Slice the eggplant very thinly. Place it in a bowl and toss with 30 ml (2 tbsp) olive oil, salt, and black pepper until all slices are lightly coated.
3
Arrange the eggplant slices in a single layer on the tray. Bake at 220 °C / 425 °F for 15 minutes.
4
Remove the tray from the oven, carefully flip the slices, and sprinkle the zaatar evenly over them. Return to the oven and bake at 220 °C / 425 °F for 8 to 10 minutes more, until the edges are golden and the chips look dry and lightly crisp.
5
While the eggplant bakes, make the cream by mixing the Greek yogurt, lemon zest, lemon juice, garlic, and honey in a bowl until smooth.
6
Spread the citrus yogurt cream onto a serving plate or platter using the back of a spoon.
7
Arrange the warm eggplant chips on top. Scatter the pomegranate seeds and chopped fresh mint over everything.
8
Finish with 5 ml (1 tsp) extra olive oil and serve immediately to keep the contrast between crisp and creamy textures.

Chef tips

For more even chips, use a mandoline. If you want a deeper flavor, let the yogurt cream rest for 10 minutes before serving.

Substitutions

You can replace the mint with parsley or basil. The honey can be omitted if you prefer a more tangy profile. If you do not have zaatar, use a mix of dried thyme, sesame, and a pinch of cumin.

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
View on Amazon
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
View on Amazon