Greek Eggplant Fries

A Mediterranean twist on fries, this eggplant recipe gets irresistible crunch from a panko coating and bold flavor from a Greek yogurt sauce and olive tapenade.

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3.5 by 4 people

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  • Makes: 8 servings
  • Hands On: 30 mins
  • Total Time: 45 mins

Greek Eggplant Fries

Directions

  1. Preheat oven to 450 degrees F. Lightly coat 2 large baking sheets with cooking spray; set aside. In a small bowl combine crumbled feta, plain Greek yogurt, oregano, water, and lemon juice.
  2. Cut the eggplant into 3- to 4-inch 1/2-inch wide sticks. Sprinkle with 1/2 teaspoon of the salt and the pepper. Let stand 10 minutes. Blot dry with paper towels.
  3. In a shallow dish combine flour and remaining 1 teaspoon salt. Place the eggs in another dish. In a third dish combine the panko and Parmesan.
  4. Working in batches, place eggplant sticks into flour, egg, then panko mixture; arrange on prepared baking sheets. Coat with nonstick cooking spray. Bake in batches for 15 minutes or until browned and crisp. Top with yogurt mixture and olive tapenade.
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Nutrition Facts (Greek Eggplant Fries)

  • Per serving:
  • 187 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 90 mg chol. ,
  • 710 mg sodium ,
  • 21 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 10 g pro.
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Reviews (1)

4 Ratings
294 Days Ago
5.0
This is a great idea and no frying.

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