- Peel eggplant with a vegetable peeler and slice into french fry shaped sticks ¾ – 1 inch thick.
- 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.
- 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.
- In the meantime, stir together ingredients for yogurt dip and refrigerate until serving.
- Serve fries hot alongside garlic-dill yogurt dip.
Baked Eggplant Fries
Yield
Serves 4
Prep Time
10 minutes
Cook Time
25 minutes
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
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
