Eggplant Fries

By LRay

Eggplant Fries

These flavorful frites are not only a clever riff on a fried standard, they're also lamb's best friend. The Middle Eastern accents in the za'atar spice blend pair well with the gamey meat and intensify the eggplant's flavor. After many experiments, Terzo Piano chef Meg Colleran Sahs discovered that a rice-flour coating resulted in the highest crunch factor.

6 servings

Recipe by Terzo Piano, Chicago, Illinois

August 2011

Ingredients

• 1 cup plain low-fat yogurt
• 1 tablespoon chopped kosher pickle or pickle relish
• 2 teaspoons finely grated lemon zest
• 2 teaspoons chopped fresh oregano
• Kosher salt and freshly ground black pepper

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Dipping Sauce

Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.

Fries

Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.

Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°.

Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplain. Working in batches, toss damp eggplant in flour mixture to coat.

Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325° between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.

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