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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!
Servings: 4-6
Print Recipe
  • 2 Mucci Farms Mini Eggplant

  • 1 cup sliced almonds

  • ½ cup panko crumbs

  • 1 tsp. pepper

  • ½ tsp. garlic salt

  • ½ tsp. onion powder

  • ½ tsp. smoked paprika

  • 2 eggs

  • Cooking Spray


  • 3 tbsp. lemon juice

  • 2 tbsp. tahini

  • 1 tbsp. soy sauce

  • 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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