RECIPE: Eggplant Fries

Bon Appétit  | August 2011

Dipping sauce:1 cup plain low-fat yogurt

1 tablespoon chopped kosher pickle or pickle relish

2 teaspoons finely grated lemon zest

2 teaspoons chopped fresh oregano

Kosher salt

freshly ground black pepper

Fries:1 1-pound eggplant, cut crosswise into 1/2" rounds, then into 1/2"-thick strips

Vegetable oil (for frying)

1 cup rice flour

2 tablespoons finely grated lemon zest

1 tablespoon fresh lemon juice

1 1/2 tablespoons za'atar

1 tablespoon garlic powder

1 teaspoon fine sea salt plus more for seasoning

For dipping sauce:

Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.

For fries:

Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.

Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.

Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.

Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.