LOW CARB CRISPY BAKED EGGPLANT STICKS WITH YOGURT GARLIC DIP
These crispy baked eggplant sticks are a lighter twist on classic fries — golden, crunchy and perfect with a creamy yogurt garlic dip. Simple, comforting and great for sharing.
Ingredients
- Eggplant sticks
- • 1 eggplant
- • Salt to taste
- • Cold water (for soaking)
- • 40 g breadcrumbs
- • Black pepper to taste
- • 1 tsp dried basil
- • 1 tsp garlic powder
- • 2 tbsp olive oil
- • 1 egg
- • 20 g Parmesan, grated
- • Parsley, chopped
- Yogurt dip
- • 100 g Greek yogurt
- • 1 tbsp olive oil
- • Salt to taste
- • Black pepper to taste
- • Paprika to taste
- • 1 clove garlic, minced
- • Dill, chopped
- • 1 tsp lemon juice
Directions
- Cut the eggplant into long, fry-shaped sticks.
- Sprinkle with salt, cover with cold water and let them sit for 20 minutes.
- Rinse the sticks under cold water, then pat dry thoroughly with paper towels.
- In a bowl, mix breadcrumbs with salt, pepper, dried basil and garlic powder.
- Whisk the egg in a separate bowl.
- Add the olive oil into the breadcrumb mixture and stir to lightly moisten it.
- Dip each eggplant stick in the egg, then coat in the breadcrumb mixture.
- Arrange on a lined baking tray, sprinkle Parmesan over the top and add parsley.
- Bake at 200°C for 25 minutes or until crispy and golden.
- For the dip, combine Greek yogurt, olive oil, garlic, dill, lemon juice, salt, pepper and paprika.
- Serve the hot eggplant sticks with the creamy yogurt garlic dip.
