Buffalo Eggplant fries in a paper cone

Buffalo Eggplant Fries

  • Author: Vicky & Ruth
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: Approx. 40 fries
  • Category: appetizer
  • Method: baked
  • Cuisine: Vegan


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