Everyone loves a good fry but we all know how bad the commercially-made, processed and vegetable oil-ridden variety are. Luckily, there are ways to substitute this treat with healthier alternatives, such as sweet potato fries (find my recipe here).
You can also make ‘fries’ out of eggplant. While they may not have the crunch of its deep-fried potato cousin, the spices and salt combine perfectly on the eggplant to give it a burst of flavour.
This recipe is simple, quick and convenient and goes perfectly with a tahini and lemon juice dipping sauce as a side dish or an afternoon snack.
- Olive oil
- Sea salt and cracked pepper
- Dried oregano
- ½ teaspoon of sumac
- ½ teaspoon of smoked paprika
- Garlic granules
- Pinch of cayenne pepper
Preheat the oven to 425 F (around 220 C).
Wash the eggplant and cut it in half, and then cut the half into chunky fry shapes.
Lightly spread some olive oil onto each eggplant fry using an oil brush (be careful not to use too much oil, as eggplants soak it up, and you will end up with soggy fries).
Mix all the spices, salt and pepper together in a small bowl, then distribute evenly on the fries.
Line a baking sheet with parchment paper and place the eggplant fries in single file, with no overlaps.
Roast the eggplant fries for around 20-25 minutes, turning after 15 minutes.
To make the tahini dipping sauce, mix together 2 tablespoons of tahini, the juice of a lemon, a pinch of salt and a drop of olive oil. Water down with a little water for a runnier consistency, if desired.
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