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Eggplant fries and yogurt-Dijon-honey dip
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Eggplant fries and yogurt-Dijon-honey dip
Caroline likes to eat healthy; here is her crispy eggplant fries recipe complemented by a honey-Dijon yogurt dipping sauce. Go ahead and devour as many as you like, these are healthy fries!
Eggplant fries and yogurt-Dijon-honey dip
| Prep time: 15 minutes + 30 Cooling time |
|---|
| Cooking time: 20 minutes |
| Servings or yield: Side for 4 people |
| Difficulty level: Easy |
| For fries |
|---|
| 2 small or I big eggplant |
| 2 eggs |
| ½ cup breadcrumb |
| ¼ cup Parmesan |
| 1 tsp. garlic powder |
| 1 tsp. dried oregano |
| 1 tsp. onion powder |
| For dip |
| 1 cup Greek yogurt |
| ¼ cup Dijon mustard |
| 2 tbsp. honey |
Preparation
Preheat oven at 350˚F.
For dip, in a small bowl combine y all ingredients and mix well, set aside.
Cut eggplant with skin in small sticks the size of fries, about 3 inches by ½ inch.
In a small bowl, combine breadcrumb, Parmesan, garlic powder, onion powder and dried oregano.
In another small bowl, beat the eggs.
Dip eggplant sticks in beaten eggs then in breadcrumb mixture and place on an oven plate.
Cook at 350˚F about 20 minutes or until golden and crispy.
Serve with dip and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - 1 Preheat oven at 350˚F. For the dip, in a small bowl combine yogurt, mustard and honey.
2 - Mix well.
3 - Cut eggplant with skin in small sticks the size of fries, about 3 inches by ½ inch.
4 - In a small bowl, combine breadcrumb, Parmesan, garlic powder, onion powder and dried oregano.
5 - In another small bowl, beat the eggs.
6 - Dip eggplant sticks in beaten eggs then in breadcrumb mixture and place on an oven plate.
7 - Cook at 350˚F about 20 minutes or until golden and crispy. Serve with dip and enjoy! top of verrine garnish with a fresh mint leaf and serve immediately, or keep in the fridge until dessert time.
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