Please take our survey! Click here
Please enter the email you’re using for this account.
There’s a restaurant chain that’s known for their insane fries that are loaded with caramelized onions, cheese, and a special sauce that features cut up pickles in a mayo-ketchup-based dip. Everyone is wild for them, and I totally hear the appeal. These eggplant fries are its distant cousins from Israel. Tons of flavor, a chewy texture, and a special sauce with a tahini twist. And if you want to add some fried onions and cheddar, by all means, I won’t stop you.
1 large eggplant, cut into fries
2 tablespoons Tuscanini Olive Oil
2 cubes Gefen Frozen Garlic
2 tablespoons dried onion flakes
1/2 teaspoon smoked paprika
1/2 teaspoon dried parsley
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon shawarma spice
1/4 teaspoon black pepper
1 small sour pickle, diced
2 tablespoons Mighty Sesame Tahini
1 and 1/2 tablespoons Gefen Lemon Juice
1 tablespoon water
2 teaspoons Glicks Ketchup
1 tablespoon honey
1/4 teaspoon granulated garlic
salt, to taste
pepper, to taste
Mix all ingredients for the special sauce and set aside.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) on the convection bake setting.
Mix the olive oil with the spices. Once a paste is formed, toss it with the eggplant. Set the eggplant in a single layer on a baking sheet and roast for 30 minutes, shaking the pan around halfway through.
To serve, drizzle special sauce over the fries.
Food and Prop Styling by Shiri Feldman. Food and Prep Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
How Would You
Rate this recipe?
Please log in to rate
Reviews