Eggplant fries with limey dill dip

Step 1/4

• 1 eggplant

• baking sheet
• oven
• parchment paper
• cutting board
• knife

Preheat oven to 180°C/350°F and line a baking sheet with parchment paper. Wash eggplant and trim off the ends. Cut a thin slice off of one side to form a flat base for safe cutting, then cut into thick matchsticks.

Step 2/4

• 1 egg
• ¼ tsp garlic powder
• ½ tsp paprika
• ½ tsp cumin
• ¼ tsp salt
• 200 g breadcrumbs

• 2 large bowls
• whisk

In a bowl, whisk together the egg, garlic powder, paprika, cumin, and salt. Add the breadcrumbs to a separate bowl. Dredge the eggplant matchsticks in the egg mixture and then in the breadcrumbs until fully coated.

Step 3/4

Spread out eggplant sticks on prepared baking sheet and transfer to preheated oven. Bake for approx. 15 min. at 180°C/350°F, or until golden brown.

Step 4/4

• 1 tbsp dill
• 200 g Greek yogurt
• 2 tbsp lime juice
• sugar
• salt
• pepper

• bowl

In the meantime, finely chop dill and mix with yogurt and lime juice. Season with sugar, salt, and pepper to taste. Serve eggplant fries with lime-dill dip. Enjoy!

Enjoy your meal!