Baked Za Atar Eggplant Fries With Lemon Tahini Dip Recipes

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SWEET POTATO-TAHINI DIP WITH ZA'ATAR



Sweet Potato-Tahini Dip with Za'atar image

Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.

Provided by Alexandra Shytsman

Categories     HarperCollins     Thanksgiving     snack     Appetizer     Sweet Potato/Yam     Sesame     Thyme     Lemon Juice     Friendsgiving

Yield Makes about 2 cups (serves 8 as an appetizer)

Number Of Ingredients 11

2 small sweet potatoes (about 1 pound), scrubbed
1 tablespoon raw sesame seeds
1 tablespoon minced fresh thyme
1 tablespoon sumac
Coarse sea salt
2 tablespoons tahini
2 tablespoons filtered water
1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
A few dashes of your favorite hot sauce
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

Steps:

  • Preheat the oven to 400°F.
  • Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.
  • To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and 1/4 teaspoon salt. Stir and set aside.
  • Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za'atar. Puree until completely smooth. Taste and season with more salt and pepper, if needed.
  • Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.
  • Do Ahead
  • The dip can be made up to a day in advance and stored in airtight containers in the fridge.

BAKED ZA'ATAR EGGPLANT FRIES WITH LEMON TAHINI DIP



Baked Za'atar Eggplant Fries With Lemon Tahini Dip image

These fries are definitely best eaten right out of the oven. As happens with many baked eggplant dishes, when the fries have a chance to cool fully, they can get a little limp and not nearly as delicious. Sprinkle flaky salt on them the moment they come out of the oven. You can also double the recipe for Lemon Tahini Sauce and spread it on sandwiches, fold a little into omelettes, or spoon it atop warm grain bowls. Store the sauce, covered, in the refrigerator and just thin it out with additional water if it settles or thickens. From the Kitchn.

Provided by Sharon123

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 large eggplant
1/2 cup all-purpose flour
3/4 cup panko breadcrumbs
3 tablespoons grated parmesan cheese
1/4 cup za'atar spice mix, spice blend
1 teaspoon kosher salt
1 pinch cayenne pepper
2 large eggs
flaky salt, to finish (like Maldon)
1/2 cup tahini
1 tablespoon sour cream
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
1 tablespoon tamari (or soy sauce)
1/4 teaspoon garlic powder
1 teaspoon za'atar spice mix, spice blend
2 -4 tablespoons water, to thin

Steps:

  • To make the eggplant fries, preheat the oven to 425°F Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet).
  • Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.
  • Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.
  • Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.
  • While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.
  • Serve the fries with the dipping sauce while the fries are still hot.

Nutrition Facts : Calories 403.8, Fat 20, SaturatedFat 4.1, Cholesterol 97.9, Sodium 1101.9, Carbohydrate 43.5, Fiber 8.9, Sugar 5, Protein 16.2

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