Crispy eggplant bites can be tricky because eggplant naturally holds a lot of water, which makes it difficult to achieve that perfect crunch. This Mediterranean-inspired recipe uses salt to draw out moisture and panko breadcrumbs for extra crispiness, finished with za’atar seasoning for bold flavor.
Gather This
These crispy eggplant bites only require a handful of simple ingredients. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Eggplant – You want your eggplant to have firm, glossy skin. I also like to choose a smaller eggplant, because they tend to have fewer seeds and less bitterness.
- Coarse sea salt
- Za’atar seasoning
- Egg white
- Panko breadcrumbs
- Ground white pepper
- Plain greek yogurt
- Lemon
- Fine sea salt
How to Make Crispy Eggplant Bites (Step-by-Step)
Follow these steps to get the perfect eggplant bites. And check the section below for tips on how to ensure crispiness.
- Salt the eggplant. Line a rimmed baking sheet with paper towels and arrange cubed eggplant in a single layer. Sprinkle with coarse sea salt and allow to sit for 20 minutes.
- Dry the eggplant. Dab the eggplant dry using paper towels, trying to dab up as much moisture as possible.
- Prepare oven and baking sheet. Preheat the oven to and line a rimmed baking sheet with parchment or nonstick aluminum. If it is stick, give it a quick spritz of cooking spray. Set aside.
- Toss eggplant in egg white. In a medium mixing bowl, beat the egg white and toss the eggplant bites. There should be little to no liquid pooling in the bottom of the bowl, but if there is, drain it off.
- Sprinkle with breadcrumbs and seasoning. Sprinkle the eggplant with plain panko breadcrumbs, za’atar seasoning and ground white pepper. Toss to evenly cover and using your hands, transfer the bites to the prepared baking sheet.
- Bake, until light browned and easily pierced with a fork, flipping and returning to the oven halfway through.
- Make sauce. In a small mixing bowl, whisk together Greek yogurt, za’atar seasoning and the fresh juice and zest from the lemon. Chill until ready to serve.
What to Pair with Crispy Eggplant Bites
I love the simple sipping sauce in the recipe card below, but if you prefer something different, try something like a remoulade, spicy aioli or garlic tzatziki sauce.
These eggplant bites pair nicely with homemade hummus, a greek salad or even falafel. You can also serve it as a side with things like grilled chicken, lamb chops or whatever your heart desires.
Tips for Crispiness
I’ve tested these crispy eggplant bites to be able to bring you the best tips and tricks. I’ve nailed how to get them crispy:
- Don’t overcrowd the pan – Putting the eggplant cubes too close together causes the steam to make them soggy rather than crispy.
- Spray lightly with oil – Eggplant tends to stick, so to prevent this, try spraying your pan with a nonstick spray.
- Flip halfway – In order to get all sides as crispy as possible, flip your eggplant bites halfway through baking.
- Bake on top rack – Putting your sheet pan on the top rack allows for better browning, which means crispier eggplant.
More Mediterranean Inspired Dishes
From main dishes to appetizers and even dessert, these Mediterranean dishes are all winners.
Crispy Eggplant Bites Recipe
Ingredients
Eggplant:
- 2 cups eggplant , cut into 1-inch cubes
- 2 teaspoons coarse sea salt
- 1 egg white
- 1/2 cup plain panko breadcrumbs
- 1 teaspoon za’atar seasoning
- 1/2 teaspoon ground white pepper
Dipping Sauce:
- 1 cup plain Greek yogurt
- 1/2 teaspoon za’atar seasoning
- 1 lemon
- 1/4 teaspoon fine sea salt
Instructions
Eggplant Bites:
- Line a rimmed baking sheet with paper towels and arrange the 1-inch cubed 2 cups eggplant in a single layer. Sprinkle with the 2 teaspoons coarse sea salt and allow to sit for 20 minutes.
- Dab the eggplant dry using paper towels, trying to dab up as much moisture as possible.
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment or nonstick aluminum. If it is stick, give it a quick spritz of cooking spray. Set aside.
- In a medium mixing bowl, beat the 1 egg white and toss the eggplant bites. there should be little to no liquid pooling in the bottom of the bowl, but if there is, drain it off.
- Sprinkle the eggplant with the 1/2 cup plain panko breadcrumbs, 1 teaspoon za’atar seasoning and 1/2 teaspoon ground white pepper. Toss to evenly cover and using your hands, transfer the bites to the prepared baking sheet.
- Bake for 10 minutes, flip and return to the oven for an additional 8-10 minutes or until light browned and easily pierced with a fork. Serve hot with the dipping sauce.
Dipping Sauce:
- In a small mixing bowl, whisk together the 1 cup plain Greek yogurt, 1/2 teaspoon za’atar seasoning and the fresh juice and zest from the 1 lemon and 1 lemon. Chill until ready to serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
