Eggplant Fries with Zesty Lemon Yogurt Dip

YIELD: 4 appetizer servings

1 large eggplant (about 1 lb.; use firm, dense eggplant for best results)
4 cups soybean oil (for deep frying)
1 cup rice flour
2 Tbsps. grated lemon zest
1 ½ Tbsps. za’atar (recipe follows)
1 Tbsp. garlic powder (will stick to eggplant better than fresh garlic)
½ tsp. sea salt
For the Zesty Lemon Yogurt Dip:
1 cup plain Greek-style low-fat yogurt

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