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Discover the harmonious blend of crispy Japanese Eggplant, fiery Harissa, and refreshing Tzatziki in this Mediterranean delight. Perfect as a side or a standout appetizer.
Type of Cuisine:
Mediterranean Fusion
Prep Time: 20 Minutes.
Cook Time: 30 Minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 Japanese eggplants | |
| Salt and pepper to taste | |
| 1/2 cup All-purpose flour, for dredging | |
| 2 eggs, beaten | |
| 2 cups Panko breadcrumbs | |
| 2 tablespoons fresh parsley, finely chopped | |
| 1 teaspoon Aleppo pepper | |
| Olive oil for browning |
For the Harissa Tomato Salsa:
| 1 cup cherry tomatoes cut in half | |
| 1 tablespoon Harissa paste | |
| 1 small red onion, finely chopped | |
| A handful of fresh basil, chopped | |
| A few sprigs of fresh mint, chopped | |
| 1 lemon juiced |
For the Tzatziki:
| 1 cup Greek yogurt | |
| 1 small cucumber, finely grated and drained | |
| 2 cloves of garlic, minced | |
| 1 tablespoon fresh dill, chopped | |
| 1/2 lemon juiced |
Preparation
1
Prepare the Eggplants
Preheat your oven to 375°F and line a baking sheet with parchment paper. Slice the Japanese eggplants into thick circles. Sprinkle with salt and set aside for 10 minutes. Rinse the slices and pat dry. Season with pepper.
Preheat your oven to 375°F and line a baking sheet with parchment paper. Slice the Japanese eggplants into thick circles. Sprinkle with salt and set aside for 10 minutes. Rinse the slices and pat dry. Season with pepper.
2
Bread the Eggplant Slices
In a shallow dish, combine the Panko breadcrumbs, parsley, and Aleppo pepper. Dredge each eggplant slice in flour, dip into the beaten eggs, then coat with the breadcrumb mixture.
In a shallow dish, combine the Panko breadcrumbs, parsley, and Aleppo pepper. Dredge each eggplant slice in flour, dip into the beaten eggs, then coat with the breadcrumb mixture.
3
Pan-Fry, Then Bake Until Crispy
Heat olive oil in a skillet over medium-high. Brown the eggplant slices on both sides (2-3 minutes per side). Transfer to the baking sheet. Bake for 15-20 minutes or until crispy and fully cooked.
Heat olive oil in a skillet over medium-high. Brown the eggplant slices on both sides (2-3 minutes per side). Transfer to the baking sheet. Bake for 15-20 minutes or until crispy and fully cooked.
4
Prepare the Harissa Tomato Salsa:
In a bowl, mix diced tomatoes, Harissa paste, red onion, basil, mint, and lemon juice. Season with salt and pepper, and set aside.
In a bowl, mix diced tomatoes, Harissa paste, red onion, basil, mint, and lemon juice. Season with salt and pepper, and set aside.
5
Prepare the Tzatziki:
Combine Greek yogurt, drained cucumber, garlic, dill, and lemon juice in a bowl. Season with salt and set aside.
Combine Greek yogurt, drained cucumber, garlic, dill, and lemon juice in a bowl. Season with salt and set aside.
6
Layer It Up and Serve
On a plate, spread a generous layer of tzatziki. Place the crispy eggplant medallions on top. Spoon over the Harissa tomato salsa. Garnish with additional parsley or basil. Enjoy!
On a plate, spread a generous layer of tzatziki. Place the crispy eggplant medallions on top. Spoon over the Harissa tomato salsa. Garnish with additional parsley or basil. Enjoy!