For the tzatziki sauce:

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).

For the eggplant fries:

1. Cut the eggplant slices into 1/2-inch strips. If the strips are too long, cut them in half. Set aside.
2. Preheat the oven to 425°F.
3. Lightly oil a baking sheet and set aside.
4. In a shallow bowl, combine the flour, salt, pepper and cayenne and mix well.
5. In a second shallow bowl, combine the almond milk, flaxseed mixture and lemon juice, stirring to blend.
6. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil and paprika.
7. Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, then roll them in the bread crumb mixture.
8. Arrange the strips in a single layer on the prepared baking sheet.
9. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy.
10. Sprinkle the hot fries with salt. Serve with a bowl of the sauce.

Find more eggplant recipes on Food Republic:

• Falafel-Stuffed Eggplant Recipe
• Vegan Japanese Eggplant Dog Recipe
• Grilled Eggplant With Feta And Pomegranate Molasses Recipe