Spicy Baked Eggplant Fries with Tahini Drizzle

This recipe is one of the easiest dinner sides to throw together but tastes like it is way fancier. This is always a plus. We want people to think we are fancier than we are.

It lets the natural smokiness of eggplant shine through, has a spicy bite from the cayenne and a creamy finish from the tahini. An all around win if I do say so myself.

Eggplant is an excellent source of dietary fiber and contains phytonutrients that have been linked to brain health and have high levels of antioxidants! THATS an all around win for sure.

INGREDIENTS

  • 2 large or 3 smaller eggplants
  • 1/2 tsp cayenne pepper
  • Himalayan sea salt
  • Avocado oil
  • cracked black pepper
  • 1/2 tsp sumac (optional)
  • One batch of Tahini Sauce fromĀ here on Wellness by Stella

METHOD

  • Slice the eggplant into fries, lay flat on a wire rack and sprinkle with salt. Let sit for 15 minutes. This will remove excess water.
  • When you see water droplets forming on the surface, pat dry with paper towel
  • Preheat your oven to 400F
  • Toss the eggplant in avocado oil until its coated
  • Add the spices, season with salt and toss again to coat
  • Lay the eggplant slices flat on a baking sheet and bake in preheated oven for 25-30 minutes or until cooked through and golden. Flip halfway through.
  • If the eggplant is not crispy at all, broil on high for 1 minute at the end of baking.
  • While eggplant cooks, prepare the tahini sauce – you can add some more water to the original recipe until it is the consistency you want.
  • Remove eggplant from the oven, drizzle with tahini sauce and sprinkle with sumac if using

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