Ingredients
Ingredients
For fries:
1 eggplant, cut into strips
⅓ cup unsweetened plain soy yogurt
1 tbsp. dried parsley
¼ tsp. garlic powder
¼ tsp. paprika
¼ tsp. ground cumin
¼ tsp. onion powder
2 tbsp. fresh lemon juice
2 tbsp. apple cider vinegar
2 cups whole-wheat seasoned breadcrumbs
For dip:
1 cup unsweetened plain soy yogurt
1 tsp. dill
2 cloves garlic, minced
2 tbsp. lemon juice
Fresh black pepper to taste
Instructions
Preparation
For fries: Preheat oven to 450 degrees. Line two large baking sheets with a non-stick baking mat or parchment paper. 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 ¼ in. thick. Now cut the eggplant slices into strips roughly the size of French fries. 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. 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. For dip: 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
