4
1 rating

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.

Ingredients

For the tahini dipping sauce:

  • 1/2 Cup tahini
  • 1/2 Cup cold water
  • 1/2 Cup chives, chopped
  • 2 Tablespoons lemon juice
  • 1 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
  • 2 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
Servings4
Calories Per Serving836
Total Fat70g100%
Sugar10gN/A
Saturated8g38%
Protein11g23%
Carbs48g16%
Vitamin A31µg3%
Vitamin B60.3mg16.2%
Vitamin C12mg21%
Vitamin E16mg82%
Vitamin K24µg30%
Calcium170mg17%
Fiber12g50%
Folate (food)106µgN/A
Folate equivalent (total)106µg26%
Iron4mg22%
Magnesium79mg20%
Monounsaturated15gN/A
Niacin (B3)4mg20%
Phosphorus327mg47%
Polyunsaturated44gN/A
Potassium836mg24%
Riboflavin (B2)0.3mg16.1%
Sodium983mg41%
Thiamin (B1)0.5mg34.7%
Zinc2mg14%