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Baked Eggplant Fries

Image for Baked Eggplant Fries
plate

Yield

Serves 4

prep

Prep Time

10 minutes

cook

Cook Time

25 minutes

clock

Total Time

35 minutes

kikkoman products used:

ingredients

For Eggplant Fries
1 medium eggplant
2 large eggs, beaten
1 ½ cups Kikkoman® Sriracha Panko or Kikkoman® Coconut Panko
½ cup grated Parmesan cheese
½ teaspoon sea salt
⅛ teaspoon cracked black pepper

For Garlic Dill Yogurt Dip
½ cup Greek yogurt
1 tablespoon mayonnaise
1 tablespoon fresh dill, chopped
⅛ teaspoon garlic powder
⅛ teaspoon sea salt
Black pepper to taste

directions

  1. Peel eggplant with a vegetable peeler and slice into french fry shaped sticks ¾ – 1 inch thick.
  2. Preheat oven to 425ºF and line a large baking sheet with parchment paper. Whisk eggs in a small shallow bowl and in a separate shallow bowl, stir together panko breadcrumbs, parmesan cheese, sea salt and black pepper.
  3. Dip each eggplant fry in egg, allowing excess to drip off. Then coat in panko mixture on all sides. Place on baking sheet. Bake for 15 minutes. Turn Fries using tongs and bake for 8-10 minutes longer or until outside is golden brown and crisp.
  4. In the meantime, stir together ingredients for yogurt dip and refrigerate until serving.
  5. Serve fries hot alongside garlic-dill yogurt dip.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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