Easy Baked Eggplant Fries with Yogurt Dip
Crispy, golden-brown eggplant fries baked to perfection offer a healthier alternative to traditional potato fries. Paired with a cool, creamy yogurt dip, this snack is packed with savory flavor and satisfying crunch.
Ingredients
Ingredients
- 1 large eggplant sliced into 1/4 inch thick sticks
- 1/2 cup all-purpose flour or almond flour for gluten-free
- 2 large eggs beaten
- 1 cup panko breadcrumbs use gluten-free if necessary
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for drizzling
- 1/2 cup plain Greek yogurt
- 1 clove garlic minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill chopped
Notes
Storage: Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness; microwaving will make them soggy. Variations: Add cayenne pepper to the breadcrumb mix for a spicy kick, or swap the dill in the dip for fresh mint or parsley. Serving Suggestion: Serve immediately while hot for the best texture.