Eggplant Fries With Dipping Sauce Recipe 395

BAKED EGGPLANT STICKS

Steps:

• Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
• Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
• Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.
• Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
• Turn over and bake an additional 5 minutes, or until golden. Serve hot.
• Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.

CRISPY BAKED PARMESAN EGGPLANT FRIES

Steps:

• Preheat the oven to 400F
• An easy way to cut your eggplant is to first slice off the ends, then cut it in half length-wise. From there, you will make "french fry" wedges from the eggplant using your knife
• After that's done, add the breadcrumbs, parmesan, and cayenne pepper to a bowl. Mix together
• In a separate bowl, beat 2 eggs
• Have a baking sheet ready to go, and start by dipping each eggplant wedge into the egg bowl, and then coat uniformly with the bread crumb mixture
• Place onto the baking sheet, and repeat for the rest of the eggplant
• Once all the eggplant wedges are coated, drizzle olive oil over them and pop into the oven for 25 minutes or until golden and crisp
• Enjoy with marinara or your favorite dipping sauce!

CRISPY EGGPLANT FRIES

Steps:

• Peel the eggplant using a sharp knife or vegetable peeler. Slice it into 1/4-inch-thick sticks about 3 inches in length.
• Put about 2 inches of oil in a deep, heavy saucepan and heat to 370 F (188 C).
• Put the flour in a shallow bowl. In another bowl, beat the egg with the water. Put the breadcrumbs in a third bowl.
• Sprinkle the eggplant pieces lightly with salt and freshly ground black pepper.
• Roll the eggplant pieces in the flour, shake off any excess, and then dip into egg mixture. Let excess egg drip off before rolling the strips in the breadcrumbs to coat.
• Fry the coated eggplant pieces in the hot oil until golden brown, about 2 to 3 minutes, turning them as they cook.
• Transfer the eggplant strips to paper towels to drain and sprinkle lightly with kosher salt. Serve hot with lemon halves or a dip, if desired.

EGGPLANT FRIES

Steps:

• For dipping sauce:
• Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
• For fries:
• Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
• Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.
• Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
• Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.

EGGPLANT FRIES WITH DIPPING SAUCE RECIPE - (3.9/5)

Steps:

• Dipping Sauce Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper. Fries Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours. Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°. Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplain. Working in batches, toss damp eggplant in flour mixture to coat. Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325° between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.