Eggplant Fries With Tahini Dipping Sauce

The eggplant in this dish pairs well with the earthy, nutty flavor of tahini
eggplant fries

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The eggplant can be substituted with sweet potatoes. Either will pair well with the earthy, nutty flavor of tahini.

4
Servings
374
Calories Per Serving
Deliver Ingredients

Ingredients

For the tahini dipping sauce:

  • 1/2  Cup  tahini
  • 1/2  Cup  cold water
  • 1/2  Cup  chives, chopped
  • 2  Tablespoons  lemon juice
  • clove garlic, crushed

For the eggplant fries:

  • 1  Cup  flour
  • 2  Teaspoons  kosher salt
  • 1  Teaspoon  smoked paprika
  • 1  Teaspoon  black pepper
  • Grapeseed oil, for frying
  • medium Italian eggplant, peeled and sliced into 1/2 inch sticks

Directions

For the tahini dipping sauce:

Place all ingredients in a small bowl and whisk until combined.

For the eggplant fries:

In a large bowl combine flour, salt, paprika, and black pepper; set aside.

Heat 1 inch of oil in a large pot until it reaches 375 degrees F.

Toss one quarter of the eggplant in flour mixture. Shake off excess flour and gently place eggplant in hot oil, making sure not to over crowd the pan. Cook 3 to 4 minutes or until eggplant are lightly golden.

Remove from oil, place on a paper towel, and sprinkle with salt. Repeat with remaining eggplant.

Serve with tahini dipping sauce.

Nutritional Facts

Total Fat
18g
26%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
47g
36%
Protein
14g
30%
Vitamin A, RAE
888µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
166mg
100%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
356mg
36%
Choline, total
1mg
0%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
1µg
0%
Folate, total
79µg
20%
Iron, Fe
8mg
44%
Magnesium, Mg
214mg
67%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
405mg
58%
Riboflavin
1mg
91%
Selenium, Se
8µg
15%
Sodium, Na
357mg
24%
Thiamin
1mg
91%
Water
55g
2%
Zinc, Zn
3mg
38%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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