Green Meal

Golden Eggplant Fries with Lemon-Tahini Dip

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Golden Eggplant Fries with Lemon-Tahini Dip

Dinner

Sides

Crispy, golden, and full of Mediterranean flair — these oven-baked eggplant fries deliver a satisfying crunch without the deep-fry guilt. Lightly coated with olive oil, sesame, and herbs, they pair perfectly with a silky lemon-tahini dip for a bright, zesty finish.

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Serves

⏱️

Time

50 minutes (15 prep · 25-35 bake)

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CO2e

~0.35 kg CO₂e per serving (main contributor: eggplant)

Let's cook it

Ingredients

For the Eggplant Fries:

2 medium eggplants
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5 tbsp olive oil
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2 tbsp sesame seeds (lightly toasted)
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2 tbsp nutritional yeast or vegan Parmesan
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2 tbsp panko breadcrumbs (for extra crunch)
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1 tbsp cornstarch
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1 tsp Italian seasoning
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½ tsp smoked paprika
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½ tsp garlic powder
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Salt and freshly ground black pepper, to taste
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For the Lemon-Tahini Dip:

3 tbsp tahini
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2 tbsp plain unsweetened plant-based yogurt
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Juice of ½ lemon
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1 small garlic clove, minced (or ¼ tsp garlic powder)
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3–4 tbsp water (to thin)
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Salt, to taste
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Optional: pinch of cumin or chili flakes for warmth

For the Eggplant Fries:

2 medium eggplants
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75 ml olive oil
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20 g sesame seeds (lightly toasted)
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20 g nutritional yeast or vegan Parmesan
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15 g panko breadcrumbs
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8 g cornstarch
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5 g Italian seasoning
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2 g smoked paprika
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2 g garlic powder
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Salt and pepper, to taste
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For the Lemon-Tahini Dip:

45 g tahini
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30 g plant-based yogurt
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Juice of ½ lemon (~15 ml)
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1 garlic clove, minced
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45–60 ml water
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Salt, to taste
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Optional: pinch of cumin or chili flakes

🗒️ Ingredients

Steps

Prep the Oven
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Preheat to 400°F (200°C) and line a large baking tray with parchment paper.
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Slice the Eggplant
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Cut into thin fry shapes (about ½ inch thick). Sprinkle lightly with salt and let rest 10 minutes to draw out moisture. Pat dry with paper towels.
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Make the Coating
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In a bowl, mix olive oil, sesame seeds, nutritional yeast, panko, cornstarch, Italian seasoning, paprika, garlic powder, salt, and pepper.
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Coat the Fries
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Toss the eggplant pieces until evenly coated. Spread in a single layer on the tray.
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Bake
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Bake for 25-35 minutes, flipping halfway through, until golden and crisp around the edges.
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Make the Dip
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Whisk tahini, yogurt, lemon juice, and garlic in a bowl. Gradually add water until creamy. Season with salt and (optional) cumin or chili flakes.
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Serve & Garnish
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Transfer fries to a platter, drizzle with dip or serve it on the side. Top with fresh parsley or a sprinkle of sesame seeds.

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