Eggplant Fries
Ingredients:
1 large eggplant, peeled and cut into 1 inch thick pieces
2 tbsp ground flax seeds
½ cup plant milk
1 cup oat flour
1 cup almond flour
½ cup sesame seeds
¼ tsp pepper
1 tsp Italian seasoning
1 tsp smoked paprika
½ tsp garlic granules
Optional:
2 tbsp nutritional yeast
½ tsp salt
Dill Yogurt Sauce:
1 cup soaked cashews
½ cup water
1 medjool date
2 tbsp lemon juice
1 clove garlic
¼ cup fresh chopped dill
Optional:
½ tsp salt or to taste
Instructions:
Prepare the dill-yogurt sauce by combining all the ingredients in a high speed blender except for the dill and blend until completely smooth. Transfer to a bowl. Chop the dill and add it to the blended yogurt sauce and mix.
In a shallow dish, combine almond flour, sesame seeds, and seasonings. Mix and set aside.
Next, combine the ground flax and pant milk and set aside.
Finally, add the oat flour to a shallow dish.
Take the eggplant wedges and dust with the oat flour to coat them, dip them into the flax and plant milk mixture, and lastly into the seasoned flour mixture and onto a parchment-lined baking sheet. Bake on convection at 400 F 20-25 mins or bake conventionally at 425 F for 25-30 or until eggplant is soft and outside is crisp. As the eggplant fries sit they will lose some of their crispiness, enjoy right away!
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