Vegan Snacktime: Baked Eggplant Fries Recipe

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Looking for a vegan recipe everyone will love? We're sure your strategy of "just make it without the bacon" will work and everything, but just in case it doesn't, there's Robin Robertson, author of more than 20 healthy living cookbooks. Her latest, Vegan Without Borders, is a trove of nutritious vegan recipes that don't lack anything but a big group of hungry people chowing down on it. Make these crunchy baked eggplant fries and you may never go back to potatoes.

Crunchy and delicious, these "fries" are a surefire way to make an eggplant lover out of just about anyone. And because they're baked, not fried, they're good for you too! Serve them as a side dish with jackfruit gyros for a hearty lunch or casual supper. Dipping them in tzatziki sauce is a must!

Reprinted with permission from Robin Robertson's Vegan Without Borders

Vegan Snacktime: Baked Eggplant Fries Recipe
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  • 3 cloves garlic
  • 1/2 small cucumber
  • 1/4 cup vegan yogurt
  • 1/4 cup vegan sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons fresh dill
  • Salt and freshly ground black pepper
  • 1 large eggplant
  • 1/2 cup flour of choice (all purpose
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1 cup plain unsweetened almond milk or other non-dairy milk
  • 2 tablespoons ground flaxseed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup dry bread crumbs
  • 3 tablespoons nutritional yeast
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • tzatziki sauce for serving
  1. In a food processor, combine the garlic and cucumber and process until finely minced.
  2. Add the yogurt, sour cream, lemon juice, dill and salt and pepper to taste.
  3. Process until well blended, then transfer to a bowl.
  4. Taste to adjust the seasonings if needed. Cover and refrigerate until needed (recipe yields 1 cup).
  5. Cut the eggplant slices into 1/2-inch strips. If the strips are too long, cut them in half. Set aside.
  6. Preheat the oven to 425°F.
  7. Lightly oil a baking sheet and set aside.
  8. In a shallow bowl, combine the flour, salt, pepper and cayenne and mix well.
  9. In a second shallow bowl, combine the almond milk, flaxseed mixture and lemon juice, stirring to blend.
  10. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil and paprika.
  11. Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, then roll them in the bread crumb mixture.
  12. Arrange the strips in a single layer on the prepared baking sheet.
  13. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy.
  14. Sprinkle the hot fries with salt. Serve with a bowl of the sauce.
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