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Recipe by Erin Grunstein

Tahini Eggplant Fries

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Tahini Eggplant Fries
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Sesame
40 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Paleo - Low Carb - No Refined Sugar - Keto

The perfect side to any meal!

Ingredients

Main ingredients

  • 1 large eggplant, cut into “fries”

  • 4 tablespoons extra virgin olive oil

  • 2 teaspoons Pereg Cumin

  • 2 teaspoons za’atar

  • 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

  • pepper

Directions

Prepare the Tahini Eggplant Fries

1.

Sprinkle eggplant with salt on a paper towel. Let eggplant sweat for a while and then pat eggplant dry, making sure to wipe off all the salt.

2.

Preheat oven to 400 degrees Fahrenheit.

3.

Mix together oil, cumin, za’atar, garlic, salt, and pepper. Coat eggplant.

4.

Spread on baking sheet. Bake for 20 minutes, flip and bake for an additional five to 10 minutes, until nicely browned.

5.

Serve topped with tahini, silan, fresh mint and sesame seeds.

Recipe tags

eggplant Erin Grunstein erin.eats.mtl fries kosher keto roasted vegetables tahini techina
Tahini Eggplant Fries

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Sara
Sara
3 years ago

Amazing I searched for an eggplant/chatzilim dish to accompany my falafel. Lo and behold, this recipe was just posted that day!!
So delicious even though I didn’t have Zaatar. (Silan refused to come out of the bottle, so I skipped that too.)
I also used dried minced garlic instead of fresh.

Fantastic! Really added Israeli flavor to our falafel supper!

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