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Some of the best fries have nothing to do with potatoes — make these eggplant fries and see for yourself!

British chef Russell Norman has a longstanding affair with the cuisine of New York City — just pop into his Soho (London) diner and see for yourself, or pick up a copy of his new book, Spuntino: Comfort Food, named for the restaurant where it all happens. 

This eggplant fries dish has been on the menu at Spuntino since day one and is a much-requested recipe. For me, it’s a dish about contrasts. The hot eggplant fries versus the cool yogurt. The crunchy sesame coating versus the soft center. The smoky flavor of the eggplant versus the aniseed tang of the fennel. You can have fun with the presentation of this dish, too, by using a shot glass for the fennel yogurt and then stacking the fries around or to the side.

Reprinted with permission from Spuntino: Comfort Food