Let's talk fries. Yummy, crunchy, salty, addicting fries. Have you ever made Baked Za'atar Eggplant Fries? I don't think I've ever met a single person on this planet who doesn't love them. Soooo good... yet not so good for you. And not because they're bad per se (meaning when properly cooked), but how many people actually make french fries at home, from scratch, the "proper" way? Most of the time, we eat them out, where they're drenched in heaven-knows-how-old oil. Still taste delicious, but will leave your body wondering what the heck you were thinking.
Not these fries though.
These baked eggplant fries will make your mind and body super duper happy. First, because you're sneaking in veggies in your meal. The eggplant becomes nice and creamy soft, similar to the texture of potatoes. Second, because you'll get the crunch from the panko, with a touch of saltiness and tang from the za'atar coating. And third, because they're baked, so no greasy mess to deal with.
You can dip our crunchy baked eggplant fries in your favorite sauce, but we LOVE the tahini here because it just goes perfectly with the za'atar and gives that extra punch of flavor.
Great Dipping Sauces
- Tahini Sauce - One bowl, 3 ingredients
- Homemade Enchilada Sauce
- Chimichurri - A Fresh Sauce from Argentina
- How to make Pesto Sauce
- Vegan Summer Rolls With Peanut Coconut Dipping Sauce
Best of all, super easy to make.
Enjoy!!
Other Appetizer Recipes You'll Love
- 8 Easy Vegetarian and Vegan Appetizers for your Big Game Party
- 8 Awesome Appetizer Ideas For The Big Game
- Insanely Good Baked Sweet Potato Fries
- Buffalo Eggplant Fries
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- Tofu Fries With Avocado Crema
Check out our other eggplant recipes.
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Baked Za'atar Eggplant Fries with Tahini Sauce
- Total Time: 50 mins
- Yield: 4 dozen 1x
- Diet: Vegetarian
Description
These eggplant fries will make your mind and body super duper happy. First, because you're sneaking in veggies in your meal. The eggplant becomes nice and creamy soft, similar to the texture of potatoes. Second, because you'll get the crunch from the panko, with a touch of saltiness and tang from the za'atar coating. And third, because they're baked, so no greasy mess to deal with.
Ingredients
- 1 large eggplant, cut into ¾ inch thick sticks
- 1 cup whole wheat pastry flour, whole wheat flour or all purpose flour
- 2 eggs, lightly beaten (SEE NOTE)
- 1 cup panko bread crumbs
- 3 tbsp za'atar
- 1 tsp salt
- cooking spray
- For the Tahini Sauce:
- ⅔ cup Tahini (sesame paste)
- ⅓ cup fresh squeezed lemon juice
- ½ tsp salt
- ½ cup of water
- 1 cup fresh chopped parsley (you can also use any other herb, like cilantro o basil)
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- Prepare 1 large bowl, 2 medium-sized bowls, and a small plate. Place flour in the large bowl (season to taste with salt and pepper), place beaten eggs in one of the medium bowls, add Panko, za'atar, and salt in the other medium bowl and add about ¼-1/3 cup of Panko mixture to the small plate.
- Place all the eggplant sticks in the flour bowl and mix until the eggplant is well coated with flour. Dip eggplant sticks one at a time the egg and finally coat with the panko that is on the small plate. Place the coated eggplant fries on the lined baking sheet. As you finish the panko on the small plate add more from the bowl.
- Generously spray each piece with cooking spray
- Bake for 15 minutes. Remove from the oven, turn them over and spray again with cooking spray. Bake for another 15 minutes
- In the meantime, prepare the tahini sauce: in a small bowl, combine tahini paste, salt and lemon juice and whisk until it thickens. Add water, 1 tablespoon at a time and mix until well incorporated and you reach the desired consistency. For a thinner sauce, add more water (note: sauce will thicken slightly when refrigerated, you can thin it by adding a little water). Add chopped parsley and refrigerate until ready to serve.
- Serve eggplant fries hot fresh out of the oven with tahini sauce
Notes
- For a vegan option, substitute eggs for a cup of unsweetened non-dairy milk or canned coconut milk
- The reason you scoop small amounts of panko mixture at a time is to prevent it from getting too wet and not stick to the eggplant. Wipe or rinse your hands often while coating the eggplant for best results.
- Use Gluten-Free Panko, if you are gluten-free.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: side
- Method: oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 Sticks
- Calories: 177
- Sugar: 3.2 g
- Sodium: 544.5 mg
- Fat: 3.2 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 30.7 g
- Fiber: 4.6 g
- Protein: 7.7 g
- Cholesterol: 62 mg
Keywords: vegan, kosher,
Did you like this dish?
Yuri Volpin says
Nothing is TOO easy for ME 🙁 but I tried this afternoon your other recipe: "King Oyster Mushroom & Mango Avocado Salsa Cups" for Cindy's Birthday. It's still hidden in the refrigerator until the dinner time. I hope she likes it. I haven't tasted it yet, lol
★★★★★
Vicky & Ruth says
We heard the cups were a great success. And the best part you also washed the dishes! You should cook for Cindy more often, what is the next recipe you are trying?
leah says
on the baked zaatar eggplant for the tahini sauce yu say 1/2 cup water adding it 1 tsp a t did you mean 1 tsp at a time? thanks
leah says
hi sorry now that i read through instructions i see that it is one at a time , however in ingredients it says 1 tsp at a time but in the instructions it says 1 tablespoon at a time so which one is correct
Vicky & Ruth says
Hi Leah,
We add the water one tablespoon at a time. We have corrected the recipe. Thanks for catching the typo
Doug (the kitchen professor) says
Great recipe! We are always looking for more egg plant recipes this time of year. I always seem to plant too many eggplants!
It turned out great and we really enjoyed the Tahini.
★★★★★
Vicky & Ruth says
Thanks Doug!! WE LOVE eggplant, can't have too many recipes! Glad you enjoyed it 🙂
pablo paz says
eggplant -- there is no such thing as too many. you can always give me some.
★★★★★
Sarah Klinkowitz says
These look addictive - can I take an order to go?!
Vicky & Ruth says
They are are! 🙂
Scott says
These eggplant fries had some intense flavor and makes you addicted to eating them. My kids love it as a snack before dinner with ketchup. Thanks for sharing this awesome recipe.
On The Gas says
I’m so excited to make this, it looks delicious and perfect for rainy weather! Do you know how many servings this makes?
★★★★★
Vicky & Ruth says
4-6 people depending on the size of the eggplants.