Crispy Baked Eggplant Fries With Creamy Tahini Sauce

Name: Crispy Baked Eggplant Fries With Creamy Tahini Sauce
Cook time: 40 min
Total time: 40 min
Ingredients: 1/2 medium Eggplant; 1 1/2 tbsp Olive Oil; 1/2 tbsp Sesame Seeds; 1/2 tbsp Vegan Parmesan Cheese, or nutritional yeast; 1/4 tbsp Cornstarch; 1/4 tbsp Italian Seasoning, paprika, garlic, oregano, basil, rosemary; 1/8 tsp Smoked Paprika; Some Salt, to taste; Some Pepper (Black), to taste; 0.9 tbsp Tahini; 1/2 tbsp Plant-Based Yogurt, plain and unsweetened; 1/8 lemon of Lemon Juice; 1/16 tsp Garlic Powder, or 1 small garlic clove; 1 tbsp Water, adjust for desired consistency; Some Salt, to taste

These baked eggplant fries turn tender eggplant into a crisp, savory snack with a seasoned sesame coating and a golden finish from the oven. A quick creamy tahini sauce adds tang and richness for dipping or drizzling. They’re simple enough for weeknights but flavorful enough to serve as an appetizer or side.

These baked eggplant fries turn tender eggplant into a crisp, savory snack with a seasoned sesame coating and a golden finish from... Show more

By Ahmad Noori · Original recipe

Health Grade

B · Healthy

Time

40 min

Price

0,69 €

Calories

395 kcal

vegan

budget

low calorie

easy

gluten free

low carb

Method

Preheat the oven

Heat the oven to 392° F (200° C) and line a baking sheet with parchment paper so the fries release easily and crisp instead of sticking.

Wash the eggplant

Rinse the Eggplant under cool water and dry it well with a clean towel. A dry surface helps the coating cling better and encourages browning in the oven.

Cut into fries

Trim off the stem end and base, then slice the eggplant into fry-shaped sticks about 1/2 inch thick. Try to keep the pieces fairly even so they bake at the same rate.

Mix the coating

In a large bowl, combine the Olive Oil, Sesame Seeds, Vegan Parmesan Cheese (or nutritional yeast), Cornstarch, Italian Seasoning (paprika, garlic, oregano, basil, rosemary), Smoked Paprika, Salt, and Black Pepper. Stir until you have a thick, seasoned coating that will lightly cling to the eggplant.

Coat the fries

Add the eggplant sticks to the bowl and toss well until every piece is evenly covered with the seasoned mixture. Use your hands or a spatula to make sure the coating gets into all the sides and corners.

Bake until crisp

Spread the coated eggplant fries onto the prepared baking sheet in a single layer, leaving a little space between each piece. Bake for 20 to 25 minutes, turning the fries halfway through, until they are browned, lightly crisp on the edges, and tender in the center.

Whisk the tahini sauce

While the fries bake, whisk together the Tahini, Plant-Based Yogurt (plain and unsweetened), Lemon Juice, Garlic Powder (or 1 small garlic clove), and a small splash of Water in a bowl. Keep whisking and add a little more water at a time until the sauce is smooth, creamy, and spoonable, then season with more salt to taste.

Serve and enjoy

Transfer the hot eggplant fries to a serving plate and serve with the creamy tahini sauce on the side for dipping, or drizzle the sauce over the top just before serving.