Crispy Eggplant Fries with Currant Dipping Sauce

Add these clean and crispy aubergines to your healthy resolution list. These fries are perfect for snacktime, make a great side dish and are begging to be dipped. Currant Balsamic adds a rich, sweet layer to the marinara plunge. Dip, crunch, repeat.

This recipe was featured in the January issue of Country Roads Magazine.

Ingredients for the Crispy Eggplant:

1 medium eggplant (approx. 1 lb)

1/2 tsp sea salt

¾ cup whole grain bread crumbs or Panko

¼ cup almond flour

1/2 cup finely grated Parmesan cheese

2 Tbl salt-free Zahtar Blend

1 egg white

Ingredients for the Dipping Sauce:

1 cup low or no sodium marinara (homemade or jarred)

1 Tbl Currant Balsamic Vinegar



Preheat oven to 425°F. Line a baking sheet with parchment paper and coat with cooking spray. In a gallon-sized zip top bag, combine the panko, almond flour, parmesan cheese and Zahtar Blend. Shake to combine, and set aside. In a medium mixing bowl, whisk the egg white until very foamy. Set aside. 

Slice the ends from the eggplant, and leaving it unpeeled, cut into 1-inch thick rounds. Then cut each round into 1X3 inch batons or “fries.” Toss the batons with the sea salt. Dip half of the eggplant batons into the egg white and set them in the zip top bag with the breadcrumb mixture. Seal the bag and shake to coat the eggplant batons. Place them on the prepared sheet pan and repeat with the remaining eggplant batons. Bake the fries for 15 minutes, turning every 5 minutes, until golden and crisp.

Prepare the dipping sauce by combining the marinara and Currant Balsamic in a small saucepan or microwave-safe bowl. Heat through and serve with the Crispy Eggplant Fries.

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