Tuesday, August 11, 2020
Home Recipe Reviews Vegetables Baked Eggplant Fries with Greek Tzatziki Sauce

Baked Eggplant Fries with Greek Tzatziki Sauce

Tzatziki is good on so many things, but I don’t think I have ever tried it with eggplant. I need to fix that! So my Greek-inspired recipe week continues with Baked Eggplant Fries with Greek Tzatziki Sauce. How good does that sound? I made the tzatziki sauce and served it with Marinated Greek Chicken Skewers, and WOW! The stuff was magical!! But don’t worry, I have plenty left over for these eggplant fries, and I’m dying to try them out.

In this recipe, eggplant batons take on a simple seasoned breading and quickly softens in the oven, resulting in the perfect eggplant fries–crisp on the outside, and velvety, tender on the inside. Simply addictive! For a little side dip, I like to use Greek tzatziki sauce. But you can also simply use a store-bought dip of your choice like marinara or a light ranch.

Recipe Author: Suzy at The Mediterranean Dish
Get the recipe

The Ingredients

Most everything I needed for this recipe was easy to find. I even had a lot of them on hand, so all I had to buy were the vegetables and dairy items. However, the one thing I had trouble with was the English cucumber. It took a little research, but I found out they are also called hothouse cucumbers and sold individually wrapped. Additionally, they have fewer seeds, thinner skins, and a sweeter taste than regular cucumbers. I highly recommend using this type of cucumber if it’s available. If you do need to use a regular cucumber, I would completely peel it instead of striping it and also seed it.

Baked Eggplant Fries with Greek Tzatziki Sauce Ingredients
Eggplant, flour, breadcrumbs, English cucumber, white vinegar, olive oil, Greek yogurt, garlic, salt, white pepper, eggs, garlic powder, and oregano

The Process

Making these eggplant fries wasn’t difficult, but it was time-consuming. I spent a total of 55 minutes making them, which was far more than the 40 minutes I expected. Most of that was spent on steps 1-4, which took me 40 minutes. That includes 20 minutes for salting the eggplant slices and allowing them to sweat.

Most of the remaining time was for breading the eggplant. I had to take my time with that because the egg (and then the breadcrumbs) didn’t want to stick to the flour, as you can see in the picture below. I also had to crack an extra egg so I had enough for all the fries.

Once the eggplant was breaded and arranged on the wire baking racks, I popped it into the oven for 10 minutes. It wasn’t very golden when the timer went off, so I gave it another 5 minutes, for a total cooking time of 15 minutes. That seemed to do the trick, but I think another 5 minutes would have been better (I like my eggplant well done).

The times listed above do not include the tzatziki sauce, which took 15 minutes to prepare, just as listed in the recipe.

Breaded eggplant
Step 4, breaded eggplant fries on a wire baking rack

So how was it?

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Talk about amazing tzatziki sauce! This recipe is going to replace the one I normally use--it's that good. But in all honesty, the eggplant fries were just okay. I wanted to like them more, but the breading was very bland and overpowered the taste of the eggplant. It might be worth trying again with seasoned breadcrumbs or just skipping the breading altogether. This recipe also took longer to make versus the times listed. Additionally, once they were baked, I noticed lots of white spots that were flour showing where the egg and breadcrumbs didn't stick. I think the tzatziki sauce really saved the day here.
Candicehttps://www.hungrypinner.com
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.

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