Eggplant Fries with Fixate Tzatziki Sauce


1¼ cups whole wheat panko bread crumbs

½ tsp. ground smoked paprika

½ tsp. chili powder

¼ tsp. ground cumin

¼ tsp. ground coriander

½ tsp. garlic powder

½ tsp. onion powder

¾ tsp. dried oregano leaves

1 medium eggplant, peeled, cut into 40 ½-inch-thick fries (about 1¼ lbs.)

½ cup all-purpose flour

3 large eggs, lightly beaten

¾ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

¾ cup Tzatziki Sauce (see recipe below for Tzatziki Sauce)


1. Preheat oven to 425º F.

2. Combine bread crumbs, paprika, chili powder, cumin, coriander, garlic powder, onion powder, and oregano in large nonstick skillet; cook, over medium to medium-high heat, stirring constantly, for 3 to 5 minutes, or until golden brown. Remove from skillet and place on a large plate (or shallow pan).

3. Dip each eggplant fry into flour, then eggs, then bread crumb mixture. Place on large baking sheet. Repeat with remaining fries. Make sure there is a little space between each fry. Discard excess flour, eggs, and bread crumb mixture.

4. Bake for 14 to 16 minutes, or until eggplant is fork tender and breading is deep brown. 5. Season with salt and pepper; serve five fries with 3 Tbsp. FIXATE Tzatziki.



1 cup reduced-fat (2%) plain Greek yogurt

1 Tbsp. fresh lemon juice

1 tsp. finely grated lemon peel (lemon zest)

1 clove garlic

½ tsp. sea salt (or Himalayan salt)

½ cup coarsely chopped seeded cucumber (approx. 1⁄3 medium)

2 tsp. fresh dill

2 tsp. fresh mint leaves

¼ tsp. ground black pepper


1. Place yogurt, lemon juice, lemon peel, garlic, salt, cucumber, dill, mint, and pepper in food processor; process until smooth.

RECIPE NOTE: Refrigerate leftover tzatziki sauce in an airtight container for up to 4 to 5 days.

#Eggplant #Breadcrumbs #Greekyogurt

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