Name: Crispy Baked Eggplant Fries with Creamy Tahini Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Ingredients: 2 medium eggplants; 6 tablespoons olive oil; 2 tablespoons sesame seeds; 2 tablespoons vegan parmesan or nutritional yeast; 1 tablespoon cornstarch (for extra crispiness); 1 tablespoon Italian seasoning (paprika, garlic, oregano, basil, rosemary); ½ teaspoon smoked paprika (optional, for smoky flavor); Salt and black pepper to taste; 3–4 tablespoons tahini; 2 tablespoons plant-based yogurt (plain, unsweetened); Juice of ½ lemon; ¼ teaspoon garlic powder (or 1 small garlic clove, minced, optional); 4 tablespoons water (adjust for desired consistency); Salt to taste

Directions

1. Prepare the Eggplant Fries

Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper. Slice the eggplants into fry-like sticks about ½ inch thick.

2. Make the Coating Mixture

In a large mixing bowl, combine olive oil, sesame seeds, vegan parmesan (or nutritional yeast), cornstarch, Italian seasoning, smoked paprika (if using), salt, and black pepper. Add the eggplant slices and toss well to coat evenly.

3. Bake the Eggplant Fries

Arrange the coated eggplant fries in a single layer on the baking sheet, leaving space between each piece. Bake for 20–25 minutes, flipping halfway through, until the fries are golden brown and crispy.

4. Prepare the Tahini Sauce

In a small bowl, whisk together tahini, plant-based yogurt, lemon juice, garlic powder or minced garlic (optional), and water until smooth. Adjust the thickness by adding more water if needed, and season with salt to taste.

5. Serve

Transfer the crispy eggplant fries to a serving platter. Serve with the creamy tahini sauce on the side for dipping or drizzle the sauce over the fries. Garnish with chopped fresh parsley or cilantro, if desired.