Appetizer

Crispy Eggplant & Tahini Fritters with Burnt Lemon Emulsion

Name: Crispy Eggplant & Tahini Fritters with Burnt Lemon Emulsion
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Ingredients: 1 medium eggplant (about 400g), sliced into 0.5 cm rounds; 40g all-purpose flour; 0.5 tsp baking powder; 0.5 tsp ground cumin; 0.25 tsp Aleppo pepper; 60ml whole milk or water; 3 tbsp tahini; 2 tbsp lemon juice; 1 garlic clove, minced; 2 lemons, halved; 80ml extra-virgin olive oil, divided; Sea salt and black pepper to taste; Small handful fresh mint, chopped

Delicate rounds of roasted eggplant dipped in a seasoned batter and pan-fried until the exterior shatters with crunch, paired with a silky warm tahini sauce and finished with a dynamic burnt-lemon oil that delivers intense, caramelized citrus brightness.

639cal 10gprotein 46gcarbs 51gfat 10min prep 22min cook 2serves

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