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Eggplant fries with limey dill dip
Ingredients
Utensils
baking sheet, oven, parchment paper, cutting board, knife, 2 large bowls, whisk, bowl
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Nutrition per serving
Step 1/ 4
- 1 eggplant
- baking sheet
- oven
- parchment paper
- cutting board
- knife
Preheat oven to 180°C/350°F and line a baking sheet with parchment paper. Wash eggplant and trim off the ends. Cut a thin slice off of one side to form a flat base for safe cutting, then cut into thick matchsticks.
Step 2/ 4
- 1 egg
- ¼ tsp garlic powder
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp salt
- 200 g breadcrumbs
- 2 large bowls
- whisk
In a bowl, whisk together the egg, garlic powder, paprika, cumin, and salt. Add the breadcrumbs to a separate bowl. Dredge the eggplant matchsticks in the egg mixture and then in the breadcrumbs until fully coated.
Step 3/ 4
Spread out eggplant sticks on prepared baking sheet and transfer to preheated oven. Bake for approx. 15 min. at 180°C/350°F, or until golden brown.
Step 4/ 4
- 1 tbsp dill
- 200 g Greek yogurt
- 2 tbsp lime juice
- sugar
- salt
- pepper
- bowl
In the meantime, finely chop dill and mix with yogurt and lime juice. Season with sugar, salt, and pepper to taste. Serve eggplant fries with lime-dill dip. Enjoy!
Enjoy your meal!
Tags
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