Crispy jasmine rice, smoked eggplant and kashkaval bites with yogurt, lemon and sumac dip

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the eggplant on a tray cut side up, brush it with 5 ml (1 tsp) olive oil and a pinch of salt, and roast for 25 minutes until very tender.

2. 2

   2. Let the eggplant cool slightly for 5 minutes, then scoop out the flesh and finely chop it. If it holds too much moisture, gently press it to drain.

3. 3

   3. In a large bowl, combine the cooked and cooled jasmine rice, eggplant flesh, grated kashkaval cheese, 30 g (1/4 cup) breadcrumbs, the beaten egg, red onion, parsley, mint, ground cumin, smoked paprika, 1/2 tsp salt, and black pepper.

4. 4

   4. Mix well with a spoon or your hands until the mixture holds together. If it feels too soft, let it rest for 10 minutes so the breadcrumbs can absorb some moisture.

5. 5

   5. Shape the mixture into 12 even oval or round bites. Coat each piece with the remaining 30 g (1/4 cup) breadcrumbs.

6. 6

   6. Place the bites on a parchment-lined tray, brush or drizzle them with 15 ml (1 tbsp) olive oil, and bake at 220 °C / 425 °F for 10 minutes.

7. 7

   7. Carefully turn the bites over, add the remaining 15 ml (1 tbsp) olive oil on top or brush it on, and bake for 8 to 10 minutes more, until golden and crisp.

8. 8

   8. Meanwhile, make the dip by stirring together the Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, sumac, garlic, and 1/4 tsp salt in a bowl until smooth and creamy.

9. 9

   9. Let the crispy bites rest for 3 minutes after baking so they set. Serve hot or warm with the yogurt, lemon, and sumac dip on the side, and sprinkle with extra sumac if desired.