Appetizer

Crispy Eggplant and Tahini Fritters with Burnt Lemon Emulsion

Name: Crispy Eggplant and Tahini Fritters with Burnt Lemon Emulsion
Prep time: 18 min
Cook time: 24 min
Total time: 42 min
Yield: 2 servings
Ingredients: 1 medium eggplant (about 14 oz), cut into 0.5-inch dice; 0.75 teaspoon kosher salt, divided; 3 tablespoons extra-virgin olive oil, divided; 0.25 cup tahini; 2 lemons, halved; 0.25 cup ice water; 1 clove garlic, minced; 0.5 cup fresh breadcrumbs (from day-old bread); 0.25 cup fresh parsley, finely chopped; 2 tablespoons fresh mint, finely chopped; 1 tablespoon fresh dill, finely chopped; 1 large egg, beaten; 0.25 teaspoon Aleppo pepper; Fleur de sel for finishing

Golden, crispy eggplant fritters studded with fresh herbs and bound with tahini, served with a silky burnt lemon emulsion that brings depth and tart surprise. A unique appetizer that teaches both fritter technique and emulsion-making.

245calper serving 8gprotein 22gcarbs 14gfat 18min prep 24min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this