Crispy on the outside, tender on the inside—these eggplant fries are a fun twist on a classic snack. Paired with a cool and tangy yogurt-dill dip, they make the perfect appetizer or side dish to showcase summer’s harvest.
Ingredients
For the Fries:
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2 medium eggplants
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1 cup all-purpose flour
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2 large eggs (beaten)
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1 ½ cups panko breadcrumbs
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½ cup grated parmesan cheese
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1 tsp garlic powder
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1 tsp smoked paprika
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½ tsp salt
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½ tsp black pepper
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Olive oil spray (or drizzle for baking)
For the Yogurt-Dill Dip:
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1 cup plain Greek yogurt
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2 tbsp fresh dill, finely chopped
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1 tbsp lemon juice
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1 tbsp olive oil
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1 garlic clove, minced
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Salt & pepper, to taste
Instructions
1. Prep the Eggplant
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Cut eggplants into fry-shaped sticks (about ½-inch thick).
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Sprinkle with a little salt and let sit 15 minutes to draw out excess moisture.
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Pat dry with paper towels.
2. Bread the Fries
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Set up three bowls:
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Flour
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Beaten eggs
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Panko, parmesan, garlic powder, paprika, salt, pepper mixed together
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Dip each eggplant fry first in flour, then egg, then panko mixture. Press gently so the coating sticks.
3. Bake or Air-Fry
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Oven method: Preheat oven to 425°F. Line a baking sheet with parchment and arrange fries in a single layer. Spray lightly with olive oil. Bake 20–25 minutes, flipping halfway, until golden and crispy.
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Air fryer method: Cook at 375°F for 12–15 minutes, shaking basket halfway.
4. Make the Dip
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Stir together yogurt, dill, lemon juice, olive oil, and garlic. Season with salt and pepper. Chill until ready to serve.
5. Serve
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Pile fries on a platter with a bowl of the yogurt-dill dip. Garnish with fresh dill. Serve immediately.