Crunchy and delicious, these Baked Eggplant Fries are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must.
Baked Eggplant Fries
Crunchy and delicious, these “fries” are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must.
Yields 4 servings
Ingredients
- One large eggplant, peeled and sliced vertically into 1/2-inch slices
- 1/2 cup flour of choice (all-purpose, rice, or chickpea are good choices)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 1 cup plain unsweetened almond milk or other nondairy milk
- 2 tablespoons ground flaxseed blended with 1/4 cup water in a blender until thick
- 1 tablespoon freshly squeezed lemon juice
- 1 cup dry bread crumbs
- 3 tablespoons nutritional yeast
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- Tzatziki Sauce, recipe follows, for serving
Instructions
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Cut the eggplant slices lengthwise into 1/2-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F.
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In a shallow bowl, combine the flour, salt, pepper, and cayenne, and mix well. In a second shallow bowl, combine the almond milk and flaxseed mixture, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika.
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Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the breadcrumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce.
Recipe Notes
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
Vegan Tzatziki Sauce
The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. It’s also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches.
Yields 1 cup
Ingredients
- 3 cloves garlic crushed
- 1/2 small cucumber peeled, seeded, and quartered
- 1/4 cup vegan yogurt
- 1/4 cup vegan sour cream
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill mint, or parsley
- Salt and freshly ground black pepper
Instructions
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In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed.
Recipe Notes
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
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