Aubergine fries with tahini dip

Aperitif fingerfood bake dinner
Total: 55 min. | Active: 20 min.
vegetarian, lactose-free

These "fries" are not made with potatoes, but with aubergines. They are enveloped in a coating made of panko breadcrumbs and za'atar spice mix, so that they are crispy without being deep-fried. As an accompaniment, there is a tahini dip, whipped to a texture almost as creamy as mayonnaise.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 people

Aubergines
800 g aubergines, cut into fries approx. 1 cm thick
½ tsp salt
Crumb coating
4 tbsp white flour
3  eggs, beaten
150 g panko breadcrumbs
1 ½ tbsp Za'atar (spice mix)
¼ tsp salt
Dip
5 tbsp tahini (sesame paste)
5 tbsp water
1 tbsp lemon juice
1  garlic clove, squeezed
¼ tsp salt
a little  pepper

How it's done

Aubergines

Salt the aubergines and leave to absorb for approx. 15 mins. Pat them dry with kitchen paper.

Crumb coating

Pour the flour into a shallow dish and the eggs into a bowl. Mix the panko breadcrumbs and za'atar spice mix in a shallow dish. Toss the aubergines in the flour in batches, shake off the excess, dip first in the egg and then in the breadcrumbs. Place on a baking tray lined with baking paper. Sprinkle with salt.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C.

Dip

Place all of the ingredients in a blender, puree until smooth and creamy, season. Remove the aubergines from the oven, serve with the dip.

Show complete recipe