Eggplant Fries with Zesty Lemon Yogurt Recipe

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Prep Time: 10 mins.
Cook Time: 2 hrs. & 30 mins.
Recipe Provided By:
Nutrition Per Serving:
1/6 of recipe: Calories 190, 4g Protein, 23g Carbohydrate, 3g Fiber, 10g Fat, 1.5g Sat. Fat, 0g Trans Fat, 0mg Cholesterol, 220mg Sodium

For the ultimate reinvention of a favorite comfort food, try eggplant fries dipped in zesty lemon yogurt.  It’s fun, fresh and offers a sense of adventure.

Ingredients 6
Large eggplant (about 1 lb.; use firm, dense eggplant for best results)
4 cups
Soybean oil (for deep frying)
1 cup
Rice flour
2 tablespoons
Grated lemon zest
1 1/2 tablespoons
Za'atar* (optional)
1 tablespoon
Garlic powder (will stick to the eggplant better than fresh garlic)
1/2 teaspoon
Sea salt
1 cup
Plain Greek-style low-fat yogurt
2 teaspoons
Grated lemon zest
1 dash
Sea salt and ground black pepper
Instructions for Eggplant Fries with Zesty Lemon Yogurt

Cut ends and sides off of eggplant to form an even block, then cut into 1/4-inch strips. Place eggplant fries in large bowl; cover with 2 cups ice and enough water to cover. Cover and chill for 2 hours or overnight until thoroughly chilled.

Preheat soybean oil to 350°F in heavy frying pan or small deep fryer. Line baking sheet with paper towels.

Combine rice flour, lemon zest, za’atar, garlic powder and salt in shallow bowl. Drain eggplant fries. Working in batches, coat eggplant fries in rice flour mixture.

Carefully place half of eggplant fries into hot soybean oil. Fry until golden brown, turning occasionally, approximately 3 to 4 minutes. Remove; drain on paper towels. Repeat with remaining fries. Sprinkle with additional salt.

To prepare Zesty Lemon Yogurt, combine yogurt, lemon zest and salt and pepper to taste. Serve immediately with eggplant fries.

Serving Tips:

*To make your own blend of Za’atar, stir together the following ingredients in a small bowl:

2     tablespoons minced fresh thyme
2     tablespoons sesame seeds, toasted
2     teaspoons ground sumac (if unavailable, substitute with lemon juice)
½    teaspoon coarse salt