Spicy Melon Bites

Spread a spicy tahini mixture on thinly sliced eggplant, bake briefly, and wrap around cantaloupe bites. Ta-da! You’ve made an easy yet elegant summer appetizer that packs a flavor punch. Pop a Spicy Melon Bite in your mouth and notice the sensations:

Smooth, slightly sweet eggplant
Creamy umami burst from the spicy tahini spread
Refreshing cantaloupe at the center

It’s summertime on a toothpick!

My plant-based update to the classic prosciutto-wrapped melon is healthier and cheaper than the original.

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Spicy Melon Bites

Cantaloupe bites wrapped in eggplant strips spread with a spicy tahini mix for a sophisticated summer appetizer. Vegan. Gluten-free if using gluten-free soy sauce or tamari.

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Course

appetizer

Cuisine

American

Prep Time

20 minutes

Cook Time

20 minutes

Servings

servings or 54 pieces MetricUS Imperial

Ingredients

• 1 pound eggplant preferably 2 small globe eggplants
• 2 tablespoons tahini
• 1/2 medium lemon or 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• 1 teaspoon soy sauce or tamari, gluten-free if desired
• 1 teaspoon maple syrup
• 1/2 small cantaloupe

Course appetizer Cuisine American Prep Time 20 minutes Cook Time 20 minutes Servings servings or 54 pieces MetricUS Imperial Ingredients 1 pound eggplant preferably 2 small globe eggplants 2 tablespoons tahini 1/2 medium lemon or 1 tablespoon lemon juice 1/2 teaspoon smoked paprika 1 teaspoon soy sauce or tamari, gluten-free if desired 1 teaspoon maple syrup 1/2 small cantaloupe

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Instructions

1. Heat oven to 350 degrees F and line two cookies sheets with parchment paper or baking mats. Cut off eggplant stems and slice very thin, about 1/8th inch thick. Cut slices two or three times to make long strips. Arrange strips on cookies sheets. If you think the eggplant may be bitter, salt it (see notes).
2. Add remaining ingredient to a small bowl and stir to blend. Spread spice mix on eggplant slices using a brush or your clean fingers. Bake for 20 minutes, until tender but not crispy.

   
3. Cut cantaloupe in half, scoop out seeds, and cut half of it into wedges. Peel wedges and cut into bite-sized pieces. Because of the melon's shape, the pieces will be narrower at the top than at the bottom. The slant helps the eggplant stay on board, just like hips hold up skirts.
4. When eggplant strips are tender, peel up from parchment paper. Wrap each strip spice-side in around a piece of cantaloupe. Keep the purple eggplant skin up on the strips that have them for extra color and a belt-like finish. Skewer with a toothpick to keep cantaloupe dressed. Serve at once or refrigerate for a few hours and then serve. You can also make the strips the day before and refrigerate until needed.

   

Recipe Notes

• If you think the eggplant may be bitter, salt it, let it rest, and then rinse before spreading with sauce.
• I've tried wrapping these spice-side out, but the spice mixture falls off. You also miss the initial smooth sweetness of the eggplant.
• Use any extra strips in sandwiches or wraps.
• I made the tray shown in the top picture! Whoo-hoo pottery class!