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.
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Check out our other eggplant recipes.Print
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.
- 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)
- Preheat oven to 400F. Line a large baking sheet with parchment paper
- Prepare 3 medium size bowls: place flour in one of them (season to taste with salt and pepper), beaten eggs in another one and in the third, place panko with za'atar and salt
- Dip eggplant sticks one at a time in flour, then egg and finally coat with panko. Place on lined baking sheet
- 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. For thinner sauce, add more water (note: sauce will thicken slightly when refrigerated). Add chopped parsley and refrigerate until ready to serve.
- Serve eggplant fries hot fresh out of the oven with tahini sauce
For a vegan option, substitute eggs for a cup of unsweetened non dairy milk or canned coconut milk
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