Eggplant Fries with Herbed Yogurt Sauce
Ingredients
Scale
For the Eggplant
- 1 medium eggplant, cut into thick julienne-style cuts
- Olive oil
- salt
- pepper
- garlic powder
For the Yogurt Sauce
- 1/2 container of plain sheep’s milk yogurt (any plain yogurt will do)
- juice of 1/2 a lemon
- 1/4 tsp dill
- 1/4 tsp parsley
- 1/4 tsp chives
- salt and pepper to taste
To Make a Plate
- chopped veggies, such as cucumber and tomato
- olives
- feta
- chopped, fresh parsley
Instructions
- Preheat the oven to 400 degrees.
- Spray a cookie sheet with olive oil or nonstick spray and add the eggplant in one layer.
- Top with more olive oil and season liberally with salt, pepper and garlic power.
- Bake for 30 minutes, flipping and re-seasoning halfway through.
- While eggplant is baking, mix all the yogurt ingredients to make the sauce.
- Use the sauce as a dip or make a plate: top the eggplant with the sauce, then add chopped fresh veggies (I went with cucumber and tomato; olives would be fantastic too!), a sprinkle of goat cheese or feta and some parsley.