Crispy Eggplant Fritters with Harissa Yogurt and Fresh Herb Salad

Ingredients

• •2 medium eggplants, sliced into 1/4-inch thick rounds
• •1 cup all-purpose flour
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •1/2 teaspoon salt
• •2 large eggs, beaten
• •1 cup panko breadcrumbs
• •1/2 cup vegetable oil, for frying
• •1 cup Greek yogurt
• •2 tablespoons harissa paste
• •1 cup fresh parsley, chopped
• •1/2 cup fresh mint leaves, torn
• •1/2 cup fresh dill, chopped
• •1 small red onion, thinly sliced
• •1 tablespoon olive oil
• •1 tablespoon lemon juice
• •Salt and pepper to taste

Instructions

1. 1

   Slice the eggplants into 1/4-inch thick rounds and lightly salt them. Let them sit for 20 minutes to draw out excess moisture, then pat them dry with a paper towel.

2. 2

   Set up a breading station with three shallow bowls: one with flour mixed with smoked paprika, ground cumin, and salt; one with beaten eggs; and one with panko breadcrumbs.

3. 3

   Dip each eggplant slice into the flour mixture, then into the beaten eggs, and finally coat them with panko breadcrumbs. Ensure the slices are evenly coated.

4. 4

   Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the breaded eggplant slices in batches for 2-3 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.

5. 5

   In a small bowl, whisk together the Greek yogurt and harissa paste until smooth. Adjust the amount of harissa to your spice preference.

6. 6

   Prepare the herb salad by combining chopped parsley, torn mint leaves, chopped dill, and thinly sliced red onion in a mixing bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.

7. 7

   Serve the crispy eggplant fritters warm with the harissa yogurt on the side for dipping, and garnish with the fresh herb salad for a bright, flavorful contrast.