Eggplant fries and yogurt-Dijon-honey dip
Caroline likes to eat healthy; here is her crispy eggplant fries recipe complemented by a honey-Dijon yogurt dipping sauce. Go ahead and devour as many as you like, these are healthy fries!
|Prep time: 15 minutes + 30 Cooling time|
|Cooking time: 20 minutes|
|Servings or yield: Side for 4 people|
|Difficulty level: Easy|
|2 small or I big eggplant|
|½ cup breadcrumb|
|¼ cup Parmesan|
|1 tsp. garlic powder|
|1 tsp. dried oregano|
|1 tsp. onion powder|
|1 cup Greek yogurt|
|¼ cup Dijon mustard|
|2 tbsp. honey|
Preheat oven at 350˚F.
For dip, in a small bowl combine y all ingredients and mix well, set aside.
Cut eggplant with skin in small sticks the size of fries, about 3 inches by ½ inch.
In a small bowl, combine breadcrumb, Parmesan, garlic powder, onion powder and dried oregano.
In another small bowl, beat the eggs.
Dip eggplant sticks in beaten eggs then in breadcrumb mixture and place on an oven plate.
Cook at 350˚F about 20 minutes or until golden and crispy.
Serve with dip and enjoy!