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In the realm of appetizers, few dishes can rival the allure of crispy feta eggplant bites. These delightful morsels are not just a testament to culinary creativity; they encapsulate a perfect balance of flavor, texture, and nutrition. Combining the creamy richness of feta cheese with the subtle earthiness of eggplant, this recipe promises to elevate any gathering, whether it’s a casual family dinner or a sophisticated soirée with friends. With their golden-brown crust and deliciously cheesy center, crispy feta eggplant bites are sure to impress your guests and tantalize your taste buds.

Crispy Feta Eggplant Bites

Discover the deliciousness of crispy feta eggplant bites, a perfect balance of flavor, texture, and nutrition. This appetizer combines the creamy richness of feta cheese with the earthy goodness of eggplant, giving you a delightful treat ideal for any gathering. With a crispy golden-brown exterior and a cheesy center, they are not only visually appealing but also packed with nutrients. Elevate your next meal with this easy recipe that promises to impress!
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Ingredients
  

1 medium-sized eggplant

200g feta cheese, crumbled

1/2 cup breadcrumbs (panko for extra crunch)

2 large eggs

1/4 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon salt

Fresh parsley, chopped (for garnish)

Olive oil (for frying)

Instructions
 

Prepare the Eggplant: Begin by slicing the eggplant into 1/2-inch thick rounds. Lightly sprinkle salt on each slice and let them sit for about 15 minutes. This will help draw out excess moisture and bitterness. After 15 minutes, rinse the slices and pat them dry with paper towels.

    Set Up Dredging Stations: In one bowl, place the all-purpose flour. In a second bowl, whisk the eggs until well combined. In a third bowl, mix the breadcrumbs, garlic powder, oregano, paprika, black pepper, and salt.

      Fill the Eggplant Slices: Take a slice of eggplant and place a generous amount of crumbled feta on one half, then fold it over the filling to create a “sandwich.” Press gently to secure. Repeat this process until all eggplant slices are filled.

        Coat the Eggplant Bites: Dip each filled eggplant slice into the flour, making sure to cover all surfaces. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the slice in the breadcrumb mixture, pressing slightly to adhere the crumbs.

          Heat the Oil: In a large skillet or frying pan, heat about 1/4 inch of olive oil over medium heat. The oil is ready when a small piece of breadcrumb sizzles upon contact.

            Fry the Eggplant Bites: Carefully place the coated eggplant bites in the hot oil, working in batches to avoid overcrowding. Fry them for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

              Serve: Once all the bites are fried, arrange them on a serving platter and sprinkle with freshly chopped parsley for an added touch of flavor and color. Serve warm alongside your favorite dipping sauce, such as tzatziki or marinara.

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings