Eggplant Fries With Dipping Sauce Recipe 395

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



Eggplant Fries with Dipping Sauce Recipe - (3.9/5) image

Provided by tammy1365

Number Of Ingredients 13

Dipping Sauce
1 1 1 cup plain low-fat yogurt
1 1 1 tablespoon chopped kosher pickle or pickle relish
2 2 2 teaspoons finely grated lemon zest
2 2 2 teaspoons chopped fresh oregano
Kosher salt and freshly ground black pepper
Fries
Vegetable oil (for frying)
1 1 1 cup rice flour
2 2 1 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
1 1/2 1 1/2 1/2 tablespoons za'atar
1 1 1 tablespoon garlic powder
1 1 1 teaspoon fine sea salt plus more for seasoning

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.

EGGPLANT FRIES



Eggplant Fries image

My kids love this snack-and I like that it's healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled, not fried, so there's no guilt when you crunch into them. -Mary Murphy, Atwater, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 large eggs
1/2 cup grated Parmesan cheese
1/2 cup toasted wheat germ
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1 medium eggplant (about 1-1/4 pounds)
Cooking spray
1 cup meatless pasta sauce, warmed

Steps:

  • Preheat broiler. In a shallow bowl, whisk together eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture. Place on a baking sheet coated with cooking spray., Spritz eggplant with additional cooking spray. Broil 4 in. from heat 3 minutes. Turn eggplant; spritz with additional cooking spray. Broil until golden brown, 1-2 minutes. Serve immediately with pasta sauce.

Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

EGGPLANT FRIES



Eggplant Fries image

Provided by Meg Colleran Sahs

Categories     Dairy     Vegetable     Appetizer     Side     Vegetarian     Yogurt     Spice     Eggplant     Deep-Fry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

Dipping sauce:
1 cup plain low-fat yogurt
1 tablespoon chopped kosher pickle or pickle relish
2 teaspoons finely grated lemon zest
2 teaspoons chopped fresh oregano
Kosher salt
freshly ground black pepper
Fries:
1 1-pound eggplant, cut crosswise into 1/2" rounds, then into 1/2"-thick strips
Vegetable oil (for frying)
1 cup rice flour
2 tablespoons finely grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 tablespoons za'atar
1 tablespoon garlic powder
1 teaspoon fine sea salt plus more for seasoning
**Ingredient Info:**Za'atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It's available at specialty foods stores, Middle Eastern markets, and igourmet.com

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.

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