Crispy Eggplant Recipe

Prepare eggplant

Trim ends and slice eggplants into 1/2-inch thick rounds (about 12–14 slices). Lay slices on a wire rack or baking sheet and sprinkle both sides lightly with 1 tbs of salt. Let sit 20–30 minutes to draw out moisture and reduce bitterness. After sweating, rinse briefly under cold water and pat dry very well with paper towels — removing surface moisture helps achieve crispiness.

Batter and fry

In a bowl whisk together flour, cornstarch and baking powder with remaining 2 tsp salt or as needed and black pepper. Slowly whisk in cold sparkling water until a slightly thick, tempura-like batter forms (about 1 cup). Heat oil in a deep skillet or pot to 350°F (175°C). Working in batches, dip eggplant slices into the batter to coat, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a 200°F (95°C) oven while finishing remaining slices.

Taste one piece and adjust seasoning with a pinch of salt if needed before plating.

In a medium bowl combine Greek yogurt, lemon zest, lemon juice, orange zest, honey and 1/4 tsp salt. Whisk until smooth and slightly loosened; if yogurt is very thick you can stir in 1–2 tsp water to reach a spreadable consistency. Refrigerate until ready to plate so flavors meld.

In a food processor combine cilantro, parsley, mint (if using), garlic, green chile, cumin, lemon juice and salt. Pulse to a coarse paste, then with the processor running slowly stream in olive oil until sauce is bright green and emulsified. Taste and adjust salt, acid or heat. Transfer to a small bowl.

Toast hazelnuts in a dry skillet over medium heat until fragrant and skins loosen, about 4–5 minutes, shaking the pan frequently. Remove and cool slightly, then rub nuts in a towel to remove loose skins. In the same skillet toast sesame, coriander, cumin seeds and pepitas briefly until aromatic (1–2 minutes). Pulse toasted hazelnuts and seeds in a food processor or chop coarsely by hand until a crumbly mixture forms. Stir in sea salt. Do not over-process — dukkah should be coarse, not a paste.

Thinly slice the red onion into rings or half-moons. In a heatproof jar or bowl combine vinegar, water, sugar and salt and stir to dissolve. Pour hot (not boiling) or room-temperature brine over the onions, pressing to submerge. Let sit at least 15–20 minutes for quick pickle, or refrigerate up to 24 hours. Drain before serving if excess liquid bothers you.

Spread a spoonful of citrus yogurt in the center of a serving platter or individual plates. Arrange warm crispy eggplant slices slightly overlapping on top of the yogurt. Drizzle green zhug over the eggplant in a few ribbons or dollops. Sprinkle seed dukkah generously over the top for crunch. Scatter quick pickled red onions around or over the eggplant. Finish with a light drizzle of extra virgin olive oil, a squeeze of lemon juice from wedges, and a sprinkle of microgreens or parsley if using. Serve immediately while eggplant is hot and crisp.