Recipes

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

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish