one green planet
one green planet

Eggplant is downright delicious and it’s such a versatile vegetable that can be cooked in so many ways. It is also an important antioxidant vegetable that makes a wonderful addition to your diet. It is loaded with vitamins A, B, C, folate, and minerals like potassium. It is rich in dietary fiber, contains no fat, and is low in calories. How perfect, right? Most eggplant fries are deep-fried, but I did find a great one at Dianne’s Dishes. I used her method for cutting the fries because I definitely needed a visual on that. Thank you Dianne for this and for my recipe inspiration.

Baked Eggplant Fries [Vegan]

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Calories

153

Serves

6

Cooking Time

25

Ingredients

For the Fries:

  • 1 eggplant, cut into strips
  • 1/3 cup unsweetened plain soy yogurt
  • 1 tablespoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 cups whole wheat seasoned breadcrumbs

For the Dip:

  • 1 cup unsweetened plain soy yogurt
  • 1 teaspoon dill
  • 2 cloves garlic, minced
  • 2 tablespoon lemon juice
  • Fresh black pepper to taste

Preparation

To Make the Fries:

  1. Preheat oven to 450°F. Line two large baking sheets with a non-stick baking mat or parchment paper.
  2. Cut the top and bottom off of your eggplant. Cut the eggplant in half lengthwise and then into quarters. Next, cut the eggplant quarters into slices roughly 1/4-inch thick. Now cut the eggplant slices into strips roughly the size of French fries.
  3. Combine yogurt, parsley, garlic powder, paprika, ground cumin, onion powder, lemon juice, and apple cider vinegar in a large bowl. Toss eggplant fries in soy yogurt mixture, coating evenly.
  4. Place breadcrumbs on a plate and lightly coat eggplant fries with breadcrumbs. Spread out evenly on trays making sure they don’t touch. Bake in preheated oven for 10-15 minutes or until golden brown and crispy. Turn halfway during baking to brown evenly. Serve immediately with lemon dill dipping sauce.

To Make the Dip:

  1. Combine all ingredients in a medium-sized bowl. Place in the refrigerator for a minimum of 1 hour to chill and allow flavors to combine.

Notes

For dip: You can add cut up cucumber to this to make it traditional Tzatziki Sauce.

    Discover more recipes with these ingredients

  • Eggplant

Nutritional Information

Total Calories: 916 | Total Carbs: 160 g | Total Fat: 18 g | Total Protein: 40 g | Total Sodium: 3702 g | Total Sugar: 33 g Per Serving: Calories: 153 | Carbs: 27 g | Fat: 3 g | Protein: 7 g | Sodium: 617 mg | Sugar: 6 g Calculation includes dip. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Jennifer Strohmeyer

See My Recipes

Pure Thyme is a blog where Jennifer shares her passion for pure food, simple and delicious. She also hopes to inspire you to have fun, live well, find balance and embrace a more holistic lifestyle. An award-winning recipe developer, her goal is to make a healthy diet so easy and delicious to follow that the whole family can incorporate it into their lives. Jennifer lives in Georgia with her husband and three children.

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