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Crispy Baked Eggplant Fries with Creamy Tzatziki Sauce

Baked Eggplant Fries + Greek Tzatziki Sauce made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 large eggplant
  • 1 cup breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup Greek yogurt
  • 1/2 cucumber grated
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic minced

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the eggplant by slicing it into fries.
  3. Sprinkle the sliced eggplant with salt and let it sit for 30 minutes.
  4. Rinse the eggplant slices and pat them dry with paper towels.
  5. Set up your breading station with three shallow bowls for flour, eggs, and breadcrumbs.
  6. In the first bowl, place the flour and season it with garlic powder, paprika, salt, and pepper.
  7. In the second bowl, whisk the eggs until well combined.
  8. In the third bowl, place the breadcrumbs.
  9. Coat each eggplant slice in flour, then dip it in the eggwash, and finally dredge it in breadcrumbs.
  10. Place the coated eggplant fries on a baking sheet lined with parchment paper.
  11. Bake in the preheated oven for 20-25 minutes until golden and crispy.
  12. While the fries are baking, prepare the tzatziki sauce.
  13. In a mixing bowl, combine Greek yogurt, grated cucumber, dill, lemon juice, garlic, salt, and pepper.
  14. Serve the baked eggplant fries hot with tzatziki on the side.