Living Hope Farm
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Baked Eggplant Fries with Lemon Dill Dipping Sauce
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

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.
Baked Eggplant Fries
Prep Time: 10 min
Yield: 6 Servings
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

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.
3. Combine yogurt, parsley, garlic powder, paprika, ground cumin, onion powder, lemon juice and apple cider vinegar 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. I served these with the Lemon Dill Sauce for a Greek-style dish. This recipe is crispy, tangy, sweet and outright outrageous. You can serve with some marinara sauce if you prefer.
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