Baked Eggplant Fries with Lemon Dill Dipping Sauce

By Sarah-Lyn

Ingredients

• Ingredients:
• Lemon Dill Dipping Sauce
• Prep time: 5 minutes
• 1 cup plain soy yogurt
• 1 tsp dill
• 2 cloves minced garlic
• 2 tbsp lemon juice
• Fresh Black Pepper, to taste
• Directions:
• Combine all ingredients in a medium-sized bowl. Place in the refrigerator for a minimum of 1 hour to chill and allow flavors to combine.
• You can add cut up cucumber to this to make it traditional Tzatziki Sauce.

Details

Adapted from virtuallyveganmama.blogspot.com

Preparation

Step 1

Baked Eggplant Fries

Prep Time: 10 min

Yield: 6 Servings

Ingredients:

1 eggplant, cut into strips

1/3 cup plain soy yogurt

1 tbsp dried parsley

¼ tsp garlic powder

¼ tsp paprika
¼ tsp ground cumin

¼ tsp onion powder
2 tbsp fresh lemon juice

2 tbsp apple cider vinegar
2 cups Whole Wheat Seasoned Breadcrumbs
Directions:
1. Preheat Oven to 450 degrees F. Line two large baking sheets with a nonstick baking mat or parchment paper.
2. Cut your eggplant into fries - go here for the steps Dianne's Dishes.
3. Combine first 9 ingredients in a large bowl.
4. Toss eggplant fries in soy yogurt mixture, coating evenly.
5. Place breadcrumbs on a plate and lightly coat eggplant fries with breadcrumbs.
6. Spread out evenly on trays making sure they don't touch.
7. Bake in preheated oven for 10-15 minutes or until golden brown and crispy. Turn halfway during baking to brown evenly.
8. Serve immediately with sauce of choice.