Panko-Crusted Baked Eggplant Fries with Curried Cashew Aioli

Panko-Crusted Baked Eggplant Fries with Curried Cashew Aioli requires approximately 55 minutes from start to finish. One serving contains 190 calories, 6g of protein, and 9g of fat. This recipe serves 4 and costs 89 cents per serving. 1239 people have made this recipe and would make it again. Many people really liked this side dish. It is a good option if you're following a dairy free diet. It is a cheap recipe for fans of American food. This recipe from Oh My Veggies requires baby eggplant, cayenne pepper, water, and lemon juice. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is super. If you like this recipe, you might also like recipes such as {Baked} Panko Crusted Tofu ‘Fries’, Honey Crusted Ribs and Oven Baked Fries with Fennel Aioli {Marx Foods Challenge}, and Panko Crusted Zucchini with Lemon-Garlic Aioli.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400ºF. Spray a large baking sheet with oil or cooking spray.Whisk together the warm water and flax seeds in a shallow bowl; set aside.Cut the ends off of each eggplant, then cut them into thirds lengthwise. Cut each third into fries. (Mine are about 1/2-inch thick.)Stir a healthy pinch of salt and cayenne into the flax mixture. Place the panko crumbs on a plate, then roll each eggplant fry in the flax mixture, followed by the panko crumbs. Transfer the finished fries to the prepared baking sheet and spray the tops with additional oil. Bake for about 25 minutes, or until the fries are tender and golden brown on the outside. Serve with Curried Cashew Aioli.Place the cashews, water, lemon juice, garlic, and curry powder in a food processor or blender. Process until smooth, then season to taste with salt and pepper.

 

Step by step:

1. Preheat oven to 400ºF. Spray a large baking sheet with oil or cooking spray.

2. Whisk together the warm water and flax seeds in a shallow bowl; set aside.

3. Cut the ends off of each eggplant, then cut them into thirds lengthwise.

4. Cut each third into fries. (Mine are about 1/2-inch thick.)Stir a healthy pinch of salt and cayenne into the flax mixture.

5. Place the panko crumbs on a plate, then roll each eggplant fry in the flax mixture, followed by the panko crumbs.

6. Transfer the finished fries to the prepared baking sheet and spray the tops with additional oil.

7. Bake for about 25 minutes, or until the fries are tender and golden brown on the outside.

8. Serve with Curried Cashew Aioli.

9. Place the cashews, water, lemon juice, garlic, and curry powder in a food processor or blender. Process until smooth, then season to taste with salt and pepper.

Nutrition Information:

covered percent of daily need