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Crispy, oven-baked eggplant fries seasoned with herbs and Parmesan, served with a refreshing Greek yogurt dipping sauce.
Total Time
45 mins
Calories
0
large
for soaking
for soaking
for seasoning
dried
garlic powder
2 tbsp for coating, 1 tbsp for baking sheet
fresh, chopped
for dipping sauce
for dipping sauce
grated, for dipping sauce
fresh, chopped, for dipping sauce
for dipping sauce
Cut 1 large eggplant into sticks. Place in a dish, sprinkle with 1 tablespoon of salt, and cover with 500 milliliters of cold water. Let soak for a while, then drain and pat dry with paper towels.
In a small bowl, mix 40 grams of breadcrumbs, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of dried basil, and 1 teaspoon of garlic powder.
Add 2 tablespoons of olive oil and 1 egg to the eggplant sticks and mix well to coat. Then, add the breadcrumb mixture and toss to coat evenly.
Grate 20 grams of Parmesan cheese and add to the eggplant sticks along with a handful of chopped fresh parsley. Toss again.
Line a baking sheet with parchment paper and brush with 1 tablespoon of olive oil. Arrange the eggplant sticks on the sheet and bake in a preheated oven at 200 °C for 25 minutes.
Prepare the dipping sauce by mixing 100 grams of Greek yogurt, 1 tablespoon of olive oil, salt to taste, black pepper to taste, 0.5 teaspoon of paprika, 1 grated garlic clove, 1 bunch of chopped fresh dill, and 1 teaspoon of lemon juice.
large
for soaking
for soaking
for seasoning
dried
garlic powder
2 tbsp for coating, 1 tbsp for baking sheet
fresh, chopped
for dipping sauce
for dipping sauce
grated, for dipping sauce
fresh, chopped, for dipping sauce
for dipping sauce
Cut 1 large eggplant into sticks. Place in a dish, sprinkle with 1 tablespoon of salt, and cover with 500 milliliters of cold water. Let soak for a while, then drain and pat dry with paper towels.
In a small bowl, mix 40 grams of breadcrumbs, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of dried basil, and 1 teaspoon of garlic powder.
Add 2 tablespoons of olive oil and 1 egg to the eggplant sticks and mix well to coat. Then, add the breadcrumb mixture and toss to coat evenly.
Grate 20 grams of Parmesan cheese and add to the eggplant sticks along with a handful of chopped fresh parsley. Toss again.
Line a baking sheet with parchment paper and brush with 1 tablespoon of olive oil. Arrange the eggplant sticks on the sheet and bake in a preheated oven at 200 °C for 25 minutes.
Prepare the dipping sauce by mixing 100 grams of Greek yogurt, 1 tablespoon of olive oil, salt to taste, black pepper to taste, 0.5 teaspoon of paprika, 1 grated garlic clove, 1 bunch of chopped fresh dill, and 1 teaspoon of lemon juice.
Calories
0
Daily Value
0%
Dietary Information
Calories
0
Daily Value
0%
Dietary Information
Per serving • Based on 1 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
Per serving • Based on 1 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.