Edible Monterey Bay

Eggplant Fries with Cucumber Dipping Sauce

eggplantFries

Adapted from 350 Best Vegan Recipes
by Deb Roussou (Robert Rose, 2012)

Serves 4

Crispy and healthy, these delicious fries are terrific with the zesty dipping sauce. Serve with a large salad for a healthy and decidedly delectable dinner.

1 pound eggplant, peeled and cut into strips
¼ cup kosher salt
Canola oil
1 cup all-purpose flour or bread crumbs
1 tablespoon garlic powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper, freshly ground
½ cup dry white wine

CUCUMBER DIPPING SAUCE

2 cups plain soy yogurt
¼ cup cucumber, grated
¼ cup fresh parsley, finely chopped
2 garlic cloves, minced
1 tablespoon lemon zest
3 tablespoons lemon juice, freshly squeezed
1 tablespoon fresh mint, finely chopped
Pinch black pepper, freshly ground
Pinch salt

Place eggplant in a colander and toss with ¼ cup salt. Set colander over a plate and let stand for 1 hour.

Meanwhile, prepare the dipping sauce. In a bowl, whisk together yogurt, cucumber, parsley, garlic, lemon zest, lemon juice, mint, salt and pepper. Transfer to an airtight container and refrigerate until needed.

Rinse eggplant under running water and drain well. Gently squeeze with a clean kitchen towel and pat dry.

Place large heavy-bottomed skillet over medium heat and add 2 inches oil. Heat oil until a pinch of flour dropped into it immediately bubbles.

In a shallow dish, whisk together flour, garlic powder, cumin, paprika, salt and pepper and set aside. Pour wine into a second shallow dish and set aside.

Working in batches, lightly toss eggplant strips in wine and dredge through flour mixture.

Carefully place fries into oil and fry, turning once, until golden brown, 3–4 minutes. Transfer cooked fries to a plate lined with paper towels. Repeat with remaining eggplant, adjusting heat as necessary between batches. Serve immediately with dipping sauce.

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