Description
These Crispy Baked Eggplant Fries are crispy on the outside, tender on the inside, and seasoned to perfection with a blend of spices and sesame seeds. Paired with a creamy, zesty tahini sauce, they’re a healthy and delicious alternative to traditional fries.
Ingredients
Scale
- 2 medium eggplants
- 6 tbsp olive oil
- 2 tbsp sesame seeds
- 2 tbsp vegan Parmesan cheese or nutritional yeast
- 1 tbsp cornstarch
- 1 tbsp Italian seasoning
- 0.5 tsp smoked paprika
- Salt and black pepper to taste
- 4 tbsp tahini
- 2 tbsp plant-based yogurt (plain and unsweetened)
- 0.5 Juice of lemon
- 0.25 tsp garlic powder
- 4 tbsp water
Instructions
- Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
- Slice the eggplants into fry-like shapes, about 1/2 inch thick.
- In a large mixing bowl, combine the olive oil, sesame seeds, vegan Parmesan (or nutritional yeast), cornstarch, Italian seasoning, smoked paprika, salt, and black pepper.
- Add the eggplant fries to the bowl and toss well to coat them evenly.
- Arrange the coated eggplant fries on the baking sheet in a single layer, ensuring space between each piece.
- Bake for 20–25 minutes, flipping halfway through, until the fries are golden brown and crispy.
- In a small bowl, whisk together the tahini, plant-based yogurt, lemon juice, garlic powder, and water until smooth.
- Place the baked eggplant fries on a serving platter and serve with the creamy tahini sauce on the side for dipping.
Notes
- Ensure eggplant pieces are spaced out on the baking sheet to roast properly instead of steaming.
- Reheat leftovers in an oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 9g
- Sodium: 52mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 2mg
Keywords: eggplant fries, baked eggplant, tahini sauce, crispy eggplant, mediterranean appetizer