If you love fries (and who doesn’t?!?!) and spicy food, you’re gonna go crazy over these buffalo eggplant fries! Coated with spicy buffalo sauce, tahini and crispy Panko breadcrumbs, you won’t be able to stop at one!
Sometimes, it’s the simplest things that end up being the best. I think most of us tend to overthink, overcomplicate things, when all we need to do really is take a step back and go back to the basics.
As recipe developers, we find ourselves in that situation all the time. Trying to come up with fancy recipes and exotic ingredients that, at the end of the day, make no difference whatsoever.
These eggplant fries are the perfect example.
This was one of those open-the-fridge-see-what-we-have-to-work-with kind of recipes. Literally. Tahini and buffalo sauce are two things we always have on hand. We (obviously) always have veggies in the fridge (and eggplant is one of our staples) and everyone in our house is a little obsessed with crunchy stuff. Put it all together and bam! Buffalo eggplant fries FTW.
The end result, a recipe that checks all the boxes:
- Crunchy √
- Spicy √
- Yummy √
- Easy √
- Comforting √
- Family approved √
One thing to keep in mind though. Buffalo sauce can be pretty spicy. Make sure to use a mild one if you have to! Also, you can use gluten free Panko if you need a gluten free option.
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If you love fries (and who doesn’t?!?!), you’re gonna go crazy over these buffalo eggplant fries! Coated with spicy buffalo sauce, tahini and crispy Panko breadcrumbs, you won’t be able to stop at one!
- 3 Japanese eggplants (you can also use 1 large regular eggplant)
- 1/2 cup vegan buffalo sauce (see note)
- 1/2 cup tahini
- 4 tbsp water
- 3.5 cups Panko bread crumbs
- 1 tbsp onion powder
- 1/4 tsp salt ( you can use more or less to taste)
Preheat the oven to 400F. Line a large baking sheet with parchment paper. Brush it lightly with oil (or use cooking spray)
Peel the eggplants, cut them in half lengthwise and slice them into fry size pieces. Set them aside
Combine the buffalo sauce, tahini and water in a large bowl and whisk until well combined (you can add an extra tablespoon of water if the mixture seems too thick)
Place the Panko, onion powder and salt in a large bowl
Place the eggplant fries in the buffalo sauce bowl (you might need to do this in 2 batches) and toss well until well coated
Coat the eggplant, one piece at a time, in Panko, pressing each piece lightly with your hands so the breadcrumbs stick well to each piece. Arrange them on the lined baking sheet in one single layer (use 2 if the one you have is not big enough). Bake for 25 minutes, or until the eggplant is tender and the coating is golden and crispy
Choose the level of heat you like for the buffalo sauce!
- Serving Size: 5 fries
- Calories: 195
- Sugar: 2.6
- Sodium: 107.2
- Fat: 10.7
- Saturated Fat: 1.1
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 21.3
- Fiber: 3
- Protein: 5
- Cholesterol: 0