Appetizer

Crispy Eggplant Cigars with Charred Tomato Jam & Whipped Feta

Name: Crispy Eggplant Cigars with Charred Tomato Jam & Whipped Feta
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 450g each); 8 sheets phyllo dough, thawed; 4 tbsp melted ghee, divided; 1 tsp ground cinnamon; ½ tsp ground allspice; 2 tbsp fresh mint, finely chopped; 1 tbsp fresh dill, finely chopped; 400g tinned whole tomatoes; 2 tbsp honey; 1 tbsp pomegranate molasses; 3 cloves, whole; 200g feta cheese, crumbled; 100g Greek yogurt; 2 tbsp extra-virgin olive oil; Vegetable oil for frying (about 1.5 liters); Sea salt & cracked pepper; Microgreens for garnish

Thin planks of eggplant are layered with herbs and spices, tightly rolled in crispy phyllo, then deep-fried until they crackle and release an aroma of toasted paper and tender flesh within. Each cigar is set atop a spoonful of whipped feta (whipped with yogurt and fresh dill until cloud-like) and finished with a dark, slow-cooked tomato jam infused with cinnamon and clove that has reduced to a glossy, almost-caramel consistency.

814cal per serving 16gprotein 52gcarbs 63gfat 35min prep 50min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this