Eggplant fritters and beet dip with za'atar and goat cheese
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Serves: 2
 
Ingredients
Beet dip (makes about 1 cup)
  • 2-3 medium sized beets (about ¾ lb)
  • ¼ cup plain yogurt
  • 2 cloves garlic, minced
  • 3 tbsp za'atar
  • 1 tsp honey
  • ¼ tsp cayenne pepper
  • 3 tbsp olive oil
  • ½ tsp salt
  • 3-4 tbsp goat cheese
For the fritters:
  • 1 cup chickpea flour
  • 1 cup water
  • 2 tsp red chilli powder
  • 2 tsp salt
  • 1 medium sized eggplant (about ½ lb)
  • 3-4 tbsp canola or vegetable oil
  • Beet dip and green cilantro chutney to serve
Instructions
Beet dip
  1. Preheat oven to 375 F.
  2. Wash beets and place in a baking pan with 1 cup water. Cover with foil and bake until tender (about 45 minutes to an hour). Allow beets to cool. Then peel and cut into large chunks.
  3. Place garlic, beets, yogurt, salt, honey, cayenne, and za'atar in a food processor or blender and puree. Add oil and blend until you have a smooth mixture. The dip should have a thick consistency (add more yogurt if its too thick). Taste for salt.
  4. Crumble goat cheese over the dip and serve.
Fritters
  1. Make the batter by mixing together the flour, water, chilli powder, and salt. Make sure to break up any bits of flour. Taste for salt.
  2. Slice the eggplants into ¼" rounds and place in the batter making sure the eggplants are well coated.
  3. Heat 1 tbsp oil in a large skillet over medium high until very hot.
  4. Working in batches, fry the eggplant until golden brown (about 3-4 min each side). Remove from skillet and place on a paper towel-lined plate.
  5. Serve hot with the dip and green chutney.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/eggplant-fritters-and-beet-dip-with-zaatar-and-goat-cheese/