EGGPLANT FRIES

Eggplant Fries image

Provided by Meg Colleran Sahs

Yield Makes 6 servings

Number Of Ingredients 17

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Dipping sauce:
1 cup plain low-fat yogurt
1 tablespoon chopped kosher pickle or pickle relish
2 teaspoons finely grated lemon zest
2 teaspoons chopped fresh oregano
Kosher salt
freshly ground black pepper
Fries:
1 1-pound eggplant, cut crosswise into 1/2" rounds, then into 1/2"-thick strips
Vegetable oil (for frying)
1 cup rice flour
2 tablespoons finely grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 tablespoons za'atar
1 tablespoon garlic powder
1 teaspoon fine sea salt plus more for seasoning
Ingredient Info:Za'atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It's available at specialty foods stores, Middle Eastern markets, and igourmet.com

Steps:

For dipping sauce:
Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
For fries:
Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.
Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.