Crispy baby eggplants = pure summer joy 🌞. Tiny, golden, bite-sized and crunchy, with little stems as built-in handles. Dip or drizzle with sweet-tangy pomegranate molasses and boom—sweet meets savory in the best way. Rustic, fun, and totally snackable.

Ingredients:

• 14 very tiny baby eggplants (about 1 inch), halved lengthwise, stems kept intact
• Salt (for sweating)
• Oil for frying (neutral oil like canola or sunflower)

Sweet Mediterranean Sauce:

• 3 tbsp pomegranate molasses
• 2 tbsp honey or date syrup
• 1 tsp ground cinnamon
• Pinch of ground allspice or nutmeg
• 1 tbsp water (to thin if needed)

Garnish:

• 2 tbsp toasted pistachios or walnuts, roughly chopped
• Fresh mint leaves
• Optional: sprinkle of flaky sea salt or sumac

Instructions:

1. Prep the Eggplants:

• Rinse eggplants and pat dry.

2. Fry the Eggplants:

• Heat about 1/2 inch of oil in a wide skillet over medium-high heat.
• When oil is hot (test by dropping a small piece of eggplant—it should sizzle immediately), place the eggplants cut side down carefully.
• Fry without moving for 3-4 minutes until the cut side is golden and crispy.
• Flip gently and fry for 2 more minutes.
• Remove and drain on paper towels.

• Arrange fried eggplants on a beautiful platter, cut side up to show off the golden crisp.
• Drizzle generously with the sweet pomegranate sauce, honey. Sprinkle with cinnamon and allspice. 
• Sprinkle with nuts of choice and fresh mint leaves.
• Finish with a pinch of flaky sea salt or sumac for that extra zing and color pop.