Eggplant Fries

I love experimenting with different types of baked vegetable fries. The breadcrumbs are loaded with spices and toasted in this recipe to really make the flavors pop. I was out of plain Greek yogurt, so I used a carrot hummus as a dipping sauce instead of the suggested tzatziki. Feel free to dip your fries in the sauce/dressing of your choice.

Recipe adapted from Fixate

Ingredients:

1 eggplant peeled and sliced into 1/2 inch thick fries

1 cup panko bread crumbs

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1/4 cup all purpose flour

2 eggs beaten

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

Directions:

1. Preheat oven to 425 degrees.
2. Combine bread crumbs, paprika, chili powder, onion powder, garlic powder, and oregano in a nonstick skillet. Toast on medium heat for 3-5 minutes mixing constantly until mixture is golden brown.
3. Line a baking sheet with aluminum foil and spray with nonstick spray.
4. Dip each eggplant fry in flour. Then coat in egg. Then toss in bread crumb mixture. Place on baking sheet leaving a space between fries.
5. Bake 14-16 minutes.
6. Serve with tzatziki sauce, carrot hummus (see recipe in snacks), or even ranch dressing.