Eggplant Fries

Indulge your fry craving with these baked eggplant fries. Their crunchy coating has a light kick and pairs perfectly with our tahini lemon dip. They’re baked, not fried, so you won’t feel guilty for eating a whole batch!

recipes / eggplant / Eggplant Fries


2 Mucci Farms Mini Eggplant

1 cup sliced almonds

½ cup panko crumbs

1 tsp. pepper

½ tsp. garlic salt

Tahini Lemon Dip

3 tbsp. lemon juice

2 tbsp. tahini

1 tbsp. soy sauce

½ tsp. garlic salt

½ tsp. onion powder

½ tsp. smoked paprika

2 eggs

Cooking Spray

1 tbsp. minced chili

1 tbsp. maple syrup


· In a food processor pulse almonds into a coarse crumb. Toss in a large shallow
  bowl, with panko, pepper, garlic salt, onion powder, and paprika.

· In another bowl, whisk eggs and season lightly with salt and pepper.

· Cut eggplants lengthwise into fries and dip each fry in egg with one hand and
  coat in almond mix with the other.

· Place fries in a single layer 1” (2.5 cm) apart on parchment lined baking sheet.
  Spray baking sheet lightly with cooking spray and bake at 400 °F (204 °C) for
  15-20 min. until golden brown.

· In a small bowl, whisk together lemon, tahini, soy, chili, and maple syrup. Serve
  with fries.



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