Smoky Eggplant and Spinach Fritters
These Smoky Eggplant and Spinach Fritters are a tantalizing twist on traditional Lebanese mezze. Combining the rich smokiness of roasted eggplant with fresh spinach and aromatic spices, they are both crispy and tender. Served with a zesty tahini yogurt dip, these fritters are perfect for sharing or enjoying as a satisfying snack. A flavorful journey for your taste buds awaits!
ingredients
- 1 large eggplant (about 1 lb), roasted and peeled
- 2 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup all-purpose flour
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- Vegetable oil, for frying
- ½ cup tahini
- ½ cup plain yogurt
- Juice of 1 lemon
- Fresh parsley, for garnish
steps
- 1.
Preheat your oven to 400°F and roast the eggplant until soft, about 30 minutes. Let it cool, then peel and mash.
- 2.
In a skillet, sauté the onion and garlic until translucent. Add chopped spinach and cook until wilted. Remove from heat.
- 3.
In a large bowl, combine the mashed eggplant, sautéed spinach mixture, flour, eggs, cumin, paprika, salt, and pepper. Mix well until integrated.
- 4.
Heat oil in a deep pan over medium heat. Shape the mixture into small patties, about 2 inches in diameter.
- 5.
Fry the patties in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 6.
For the dip, whisk together tahini, yogurt, lemon juice, and a pinch of salt until smooth.
- 7.
Serve the fritters warm, garnished with parsley, alongside the zesty tahini yogurt dip.
