Parmesan Eggplant Fries with Sun-Dried Tomato & Dill Aioli by @starinfinitefood

50 min

4 servings

🍆

3

Eggplant

🧂

0.5 tsp

Salt

🫒

5 tbsp

Olive oil

🌽

2 tbsp

Cornstarch

🌿

1.5 tsp

Dried oregano

🌿

1.5 tsp

Dried dill

🌿

1 tsp

Dried rosemary

🧄

1.5 tsp

Garlic powder

🧅

1 tsp

Onion powder

🌶️

1 tsp

Paprika

🧀

150 g

Parmesan cheese

🌿

2 tbsp

Fresh dill

🥜

Pistachios

🥣

120 ml

Unsweetened Greek yogurt

🥚

60 ml

Mayonnaise

🍅

3 tbsp

Sun-dried tomatoes

🍋

0.5

Lemon juice

  1. Preheat

    Preheat the oven to 425 and line 2 sheet pans with parchment paper.

  2. Add
    • Eggplant
    • Salt

    Add the eggplant to a colander over the sink, generously salt it and toss.

  3. Layer
    • Eggplant

    Let it sit for 10 minutes, then transfer it to a clean kitchen towel in one layer.

  4. Soak
    • Eggplant
    • Salt

    Use paper towels to soak up the moisture and any excess salt.

  5. Add
    • Eggplant
    • Olive oil

    Add the eggplant to a large mixing bowl, add the olive oil and toss.

  6. Add
    • Eggplant
    • Cornstarch

    Add the cornstarch and toss, doing this in layers so all the eggplant gets coated.

  7. Add
    • Salt
    • Dried dill

    Add the 1/2 tsp salt and remaining spices to a small dish and mix to combine.

  8. Add
    • Eggplant

    Add the spice mixture to the eggplant and toss.

  9. Transfer
    • Eggplant

    Transfer the eggplant to the 2 sheet pans, dividing evenly between the two.

  10. Add
    • Shredded Parmesan cheese
    • Eggplant

    Add half the Parmesan cheese to each pan and toss each so the eggplant is evenly coated.

  11. Place
    • Eggplant

    Place the fries in the oven for 25-30 minutes, flipping them and turning the sheet pans halfway.

  12. Add
    • Eggplant

    If they need more time, add 3-5 more minutes.

  13. Cook
    • Unsweetened Greek yogurt
    • Mayonnaise
    • Sun-dried tomatoes

    While the eggplant cooks, add all the aioli ingredients to a small bowl and mix to combine.

  14. Place
    • Eggplant

    Place the fries into a shallow serving bowl.

  15. Top
    • Shredded Parmesan cheese
    • Fresh dill
    • Crushed pistachios

    Top with Parmesan, dill and pistachios, if using.

  16. Serve

    Serve with the dip.

Parmesan Eggplant Fries with Sun-Dried Tomato & Dill Aioli by @starinfinitefood

50 min

4 servings

🍆

3

Eggplant

🧂

0.5 tsp

Salt

🫒

5 tbsp

Olive oil

🌽

2 tbsp

Cornstarch

🌿

1.5 tsp

Dried oregano

🌿

1.5 tsp

Dried dill

🌿

1 tsp

Dried rosemary

🧄

1.5 tsp

Garlic powder

🧅

1 tsp

Onion powder

🌶️

1 tsp

Paprika

🧀

150 g

Parmesan cheese

🌿

2 tbsp

Fresh dill

🥜

Pistachios

🥣

120 ml

Unsweetened Greek yogurt

🥚

60 ml

Mayonnaise

🍅

3 tbsp

Sun-dried tomatoes

🍋

0.5

Lemon juice

Preparation Steps

  1. Step 1/16

    Preheat the oven to 425 and line 2 sheet pans with parchment paper.

  2. Step 2/16

    Add the eggplant to a colander over the sink, generously salt it and toss.

    🍆Eggplant
    🧂Salt
    🧺Colander

  3. Step 3/16

    Let it sit for 10 minutes, then transfer it to a clean kitchen towel in one layer.

    🍆Eggplant
    🧻Kitchen towel

  4. Step 4/16

    Use paper towels to soak up the moisture and any excess salt.

    🍆Eggplant
    🧂Salt
    🧻Paper towels

  5. Step 5/16

    Add the eggplant to a large mixing bowl, add the olive oil and toss.

    🍆Eggplant
    🫒Olive oil
    🥣Mixing bowl

  6. Step 6/16

    Add the cornstarch and toss, doing this in layers so all the eggplant gets coated.

    🍆Eggplant
    🌽Cornstarch
    🥣Mixing bowl

  7. Step 7/16

    Add the 1/2 tsp salt and remaining spices to a small dish and mix to combine.

    🧂Salt
    🌿Dried oregano
    🌿Dried dill
    🌿Dried rosemary
    🧄Garlic powder
    🧅Onion powder
    🌶️Paprika
    🐟Small dish

  8. Step 8/16

    Add the spice mixture to the eggplant and toss.

    🍆Eggplant
    🥣Mixing bowl

  9. Step 9/16

    Transfer the eggplant to the 2 sheet pans, dividing evenly between the two.

    🍆Eggplant
    🍳Sheet pans
    📜Parchment paper

  10. Step 10/16

    Add half the Parmesan cheese to each pan and toss each so the eggplant is evenly coated.

    🧀Shredded Parmesan cheese
    🍆Eggplant
    🍳Sheet pans

  11. Step 11/16

    Place the fries in the oven for 25-30 minutes, flipping them and turning the sheet pans halfway.

    🍆Eggplant
    🍳Sheet pans

  12. Step 12/16

    If they need more time, add 3-5 more minutes.

    🍆Eggplant

  13. Step 13/16

    While the eggplant cooks, add all the aioli ingredients to a small bowl and mix to combine.

    🥣Unsweetened Greek yogurt
    🥚Mayonnaise
    🍅Sun-dried tomatoes
    🌿Fresh dill
    🧄Garlic powder
    🍋Lemon juice
    🧂Salt
    🥣Small bowl

  14. Step 14/16

    Place the fries into a shallow serving bowl.

    🍆Eggplant
    🥣Serving bowl

  15. Step 15/16

    Top with Parmesan, dill and pistachios, if using.

    🧀Shredded Parmesan cheese
    🌿Fresh dill
    🥜Crushed pistachios

  16. Step 16/16

    Serve with the dip.

Composition

Ingredients

Types

Vegetables, Spices, Oils, Starches, Herbs, Dairy, Nuts, Condiments, Fruits

Ingredients

Eggplant, Salt, Olive oil, Cornstarch, Dried oregano, Dried dill, Dried rosemary, Garlic powder, Onion powder, Paprika, Parmesan cheese, Fresh dill, Pistachios, Unsweetened Greek yogurt, Mayonnaise, Sun-dried tomatoes, Lemon juice

Notes

Eggplant (sliced into 3/4 inch thick rounds then into fries), Salt (for draining the liquid from the eggplant, for the spice mix, to taste, for the aioli), Parmesan cheese (plus extra for serving, shredded), Fresh dill (optional, chopped, for serving, finely chopped, for the aioli), Pistachios (optional, for serving, crushed), Unsweetened Greek yogurt (for the aioli), Mayonnaise (for the aioli), Sun-dried tomatoes (finely chopped, for the aioli), Lemon juice (juice of 1/2 lemon, for the aioli)

Allergens

Milk, Tree nuts, Eggs

Dietetics

Dietary regimen

Pescatarian, Sugar-Free, Vegetarian, Gluten-Free

Calories

320 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 18g, Fat: 22g, Fiber: 6g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 320mg, Potassium: 480mg, Sodium: 680mg, Iron: 1.2mg

Vitamins

Vitamin A: 400IU, Vitamin C: 8mg, Vitamin K: 15mcg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

Colander, Kitchen towel, Paper towels, Mixing bowl, Small dish, Sheet pans, Parchment paper, Small bowl, Serving bowl

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer

Occasions

Everyday, Appetizer Party

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Tender, Creamy

Flavors

Savory, Garlicky, Herby, Cheesy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,reheat in oven or air fryer to restore crispiness), aioli : 4-5 days (store separately in an airtight container in the fridge)