Eggplant Fries
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- kosher salt
- freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon garlic powder
- 1 cup rice flour
- vegetable oil (for frying)
- 2 teaspoons chopped fresh oregano
- 2 teaspoons finely grated lemon zest
- 1 cup plain low-fat yogurt
- 1 tablespoon chopped kosher pickle or pickle relish
- 1 1-pound eggplant, cut crosswise into 1/2" rounds, then into 1/2"-thick strips
- 2 tablespoons finely grated lemon zest
- 1 1/2 tablespoons za'atar
- 1 teaspoon fine sea salt plus more for seasoning
- **ingredient info:**za'atar is a middle eastern spice blend that includes sumac, herbs, and sesame seeds. it's available at specialty foods stores, middle eastern markets, and igourmet.com
Crispy Eggplant Fries: A Culinary Adventure
As a busy professional, finding time to cook delicious and healthy meals can feel like a Herculean task. But sometimes, the simplest recipes offer the greatest rewards. These eggplant fries, discovered through a happy accident (or perhaps a very determined chef!), have become my go-to appetizer or side dish. They’re surprisingly easy to make, incredibly flavorful, and a guaranteed crowd-pleaser. Forget the usual potato fries – these are a game-changer.
The best part? The recipe is wonderfully adaptable. I often adjust the spice blend depending on what I have on hand. Sometimes I add a pinch of smoked paprika for a deeper, smokier flavor, other times a dash of cayenne for a subtle kick. The za'atar, a Middle Eastern spice blend, lends a uniquely earthy and aromatic touch, enhancing the naturally mild flavor of the eggplant. It's a fascinating ingredient that adds a touch of the exotic to this simple dish.
The secret to achieving that perfect, crispy exterior lies in the rice flour coating and the chilling process. I used to skip the chilling step, thinking it was unnecessary, but oh, the difference it makes! Chilling the eggplant draws out excess moisture, resulting in crispier fries that are less likely to become soggy. It’s a small step, but it makes all the difference in the world. Trust me on this one.
I also love the versatility of these fries. They're equally delicious served alongside lamb, as the original recipe suggests (a perfect pairing!), or with grilled chicken or fish. They are fantastic with a simple salad for a light lunch or can be part of a more elaborate dinner. They even work wonderfully as a standalone snack – I’ve been known to sneak a few before they even make it to the dinner table!
What I appreciate most about this recipe is its elegance in simplicity. There’s no need for complicated techniques or obscure ingredients. Everything is readily available, and the process is straightforward enough for even a novice cook to tackle. It's the kind of recipe you can whip up on a busy weeknight or prepare ahead of time for a weekend gathering.
The dipping sauce is just as essential as the fries themselves. I prefer a simple yogurt-based sauce, lightly seasoned with lemon zest, oregano, and a touch of pickle relish. This bright and tangy sauce provides a welcome counterpoint to the richness of the fried eggplant. But again, feel free to experiment! Aioli, sriracha mayo, or even a simple balsamic glaze could all work beautifully. Let your creativity guide you.
Beyond the deliciousness, these eggplant fries are a surprisingly healthy option. Eggplant is packed with nutrients, and the rice flour coating provides a lighter alternative to traditional breading. So you can enjoy a satisfying and flavorful meal without the guilt. It’s the perfect balance of indulgence and health-consciousness – a winning combination in my book.
So, the next time you're looking for a delicious and easy appetizer or side dish, give these eggplant fries a try. You won’t be disappointed. The crispy texture, the aromatic spices, and the refreshing dipping sauce combine to create a culinary experience that is both satisfying and unforgettable. And the best part? The smiles on everyone's faces when they take that first bite.
Step-by-step
- Preparation For dipping sauce: Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
- For fries: Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
- Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.
- Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
- Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.
