Baked eggplant fries with creamy garlic dip - Emily Skye

Baked eggplant fries with creamy garlic dip

Baked eggplant fries with creamy garlic dip

Looking for a tasty and filling snack that has all the taste satisfaction of an oily treat, yet none of the downsides? Then these delicious eggplant fries are for you!

What you need:

  • 1 large eggplant, cut into even sized wedges
  • 2 cups bread crumbs (I use gluten free)
  • 1 & 1/3 cup Greek yoghurt
  • 2 cloves garlic, minced
  • 4 Tbsp. Lemon juice
  • 2 Tbsp. Apple cider vinegar
  • 1 Tbsp. dried parsley
  • 1/4 Tsp. Onion powder
  • 1/4 Tsp. Garlic powder
  • 1/4 Tsp. Paprika
  • 1/4 Tsp. Cumin
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Black pepper

Making The Magic:

  1. Preheat your oven to 220c and prepare two shallow baking trays with baking paper.
  2. In a large mixing bowl, combine ? cup of yoghurt with the parsley, garlic powder, onion powder, paprika, cumin, apple cider vinegar and half the lemon juice (2 Tbsp.).
  3. Spread the breadcrumbs out on a plate or shallow bowl.
  4. Add your eggplant wedges to your yoghurt mixture, making sure they are all covered, then remove one at a time and coat in breadcrumbs before laying out on the baking trays (space them so that they are not touching).
  5. Bake for 10-15 minutes, or until golden brown, turning them over halfway.
  6. Whilst they are baking, combine the remaining cup of yoghurt with the remaining lemon juice, the crushed garlic, salt and pepper.
  7. When the eggplant fries are cooked, lay them out on a serving dish and serve with the creamy garlic dip. Enjoy! 

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