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baked zaatar eggplant fries with tahini sauce - Crunchy buttery eggplant flavored with za'atar with a creamy tahini sauce. - #vegan #vegetarian #tahini #zaatar #eggplant #appetizer #guiltFree

Baked Za'atar Eggplant Fries with Tahini Sauce

  • Author: Vicky Cohen and Ruth Fox
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4-6 1x


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 3/4 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:
  • 2/3 cup Tahini (sesame paste)
  • 1/3 cup fresh squeezed lemon juice
  • 1/2 tsp salt
  • 1/2 cup of water
  • 1 cup fresh chopped parsley (you can also use any other herb, like cilantro o basil)


  1. Preheat oven to 400F. Line a large baking sheet with parchment paper
  2. 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
  3. Dip eggplant sticks one at a time in flour, then egg and finally coat with panko. Place on lined baking sheet
  4. Generously spray each piece with cooking spray
  5. Bake for 15 minutes. Remove from the oven, turn them over and spray again with cooking spray. Bake for another 15 minutes
  6. 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.
  7. 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