I love eggplant. I wasn’t always smitten with this lovely plant, but over time it is one of those things that has grown on me and then some! It’s amazing how tastes change over time.
There are many ways to prepare eggplant, but I have to say this version has to be my all time favorite! These “fries” are just perfect and I seriously think I’ve found a new addiction! If you want something a little different, and a little bit healthier than your average fry, then look no further…You’ve found exactly what you didn’t know you were looking for!
What You’ll Need:
1 eggplant, cut into strips
1 cup of plain bread crumbs
1/3 cup of grated Parmesan cheese
1 teaspoon of sea salt
1 teaspoon of finely ground black pepper
1 teaspoon of dried oregano
Extra sea salt for sprinkling
Extra finely ground black pepper for sprinkling
Extra virgin olive oil
Preheat oven to 450 F.
Cut the top and bottom off of your eggplant:
Cut the eggplant in half:
And then cut the halves in half:
Next cut the eggplant quarters into slices roughly 1/4 of an inch thick:
Now cut the eggplants pieces into strips roughly the size of french fries:
Continue cutting strips until you run out of eggplant. Place all of the strips on a plate:
Sprinkle strips with sea salt, finely ground black pepper and drizzle with olive oil:
Toss around to coat. It’s easiest to just use your hands for this step.
Set aside for a few moments.
Now you are going to mix up your breading. In a shallow dish, such as a pie dish, stir together bread crumbs, Parmesan, 1 teaspoon each of sea salt, finely ground black pepper and oregano. Mix well.
Roll sticks in breading mixture:
Until coated on all sides and then place on a baking sheet that has been lined with a silicone baking sheet or parchment paper:
Make sure the “fries” are mostly not touching.
Bake for 10-12 minutes or until golden brown:
Serve immediately with Creamy Onion Dip (see below).
Notes: You can use this method with mushrooms, zucchini or yellow squash as well. You can store any left over breading in the fridge in an airtight container for up to a month. It’s good on chicken too.
What You’ll Need for the Creamy Onion Dip:
1/2 cup of light sour cream
1/4 cup of chopped dried onions
1/4 cup of boiling water
1/2 teaspoon of garlic powder (Note: You can use garlic salt if you like, but if you do omit the sea salt below.)
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
While the “fries” are baking make your dip.
Place dried onions in the bottom of a glass bowl:
Pour boiling water over the onions:
Let sit until water is all or mostly absorbed by the onions.
This will take 1-3 minutes. Don’t worry if all of the water isn’t absorbed. A tablespoon or so at the bottom isn’t a big deal and actually helps the dip come together.
Stir in seasonings and sour cream and mix until completely incorporated. Chill or serve immediately.
Notes: If you don’t have, or can’t find dried onions, then you can caramelize 1/2 of a small onion and use that instead.