Crispy Accordion Eggplant Fries with Garlic Yogurt Dip Tips, FAQ & printable recipe

Tips for success

For the best texture, use a heavy pot like a Dutch oven to maintain oil temperature. If you don’t have a thermometer, test the oil by dropping a small piece of bread—it should sizzle and turn golden in about 60 seconds. To keep the eggplant from absorbing too much oil, make sure the oil is hot enough before adding it, and don’t overcrowd the pot.

The garlic yogurt dip can be made ahead and stored in the refrigerator for up to 3 days. If you’re serving a crowd, you can double the recipe easily.

For a spicier version, add a pinch of cayenne pepper to the dip or a drizzle of hot sauce. The fries are best enjoyed immediately, but if you have leftovers, reheat them in a 400°F (200°C) oven for a few minutes to restore crispiness.

Variations

• Spicy Harissa Dip: Stir 2 tablespoons harissa paste into the garlic yogurt dip for a smoky, spicy kick. Garnish with fresh cilantro and a drizzle of olive oil. This pairs wonderfully with the crispy eggplant.
• Parmesan Herb Coating: Before frying, brush the eggplant with olive oil and sprinkle with grated Parmesan, dried oregano, and black pepper. The cheese adds a savory, nutty crust that complements the creamy interior.
• Balsamic Glaze Finish: After frying, drizzle the eggplant with a balsamic reduction and sprinkle with fresh basil. The sweet-tangy glaze contrasts beautifully with the salty, crispy fries.
• Za'atar Seasoning: Mix za'atar spice blend with a little olive oil and brush onto the eggplant before frying. Serve with a tahini-yogurt sauce for a Middle Eastern twist.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispiness.

Freezer

Freeze fried eggplant in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

To reheat, place fries on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until hot and crispy. Avoid microwaving, as it makes them soggy.

Leftover accordion eggplant fries can be stored in an airtight container in the refrigerator for up to 2 days. They will lose their crispness, but you can reheat them in a 400°F (200°C) oven for 5-7 minutes to revive some crunch.

The garlic yogurt dip can be refrigerated separately for up to 3 days. To freeze, place the fried eggplant in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat from frozen in a 400°F (200°C) oven for 10-12 minutes.

You can cut the eggplants into accordion shape up to 2 hours ahead and keep them in the refrigerator, covered with a damp paper towel. The garlic yogurt dip can be made up to 3 days in advance.

If you want to prepare the entire dish ahead, fry the eggplant, let it cool completely, and freeze in a single layer. Reheat in a hot oven until crisp. This is a great make-ahead appetizer for parties.

Serving ideas

Serve the accordion eggplant fries immediately after frying, while they’re still hot and crispy. Arrange them on a large platter with the garlic yogurt dip in the center.

For an extra touch, sprinkle with additional chopped parsley or a pinch of flaky sea salt right before serving. These fries are perfect as a party appetizer, a side dish, or even a fun snack for movie night.

The cool garlic yogurt dip is essential, but you can also offer other sauces like marinara, ranch, or a spicy harissa. For a more substantial meal, serve the fries alongside grilled meats or as part of a mezze spread. The contrast of textures and temperatures makes them a crowd-pleaser. Just be prepared for them to disappear quickly—they’re irresistibly crunchy.

Frequently asked questions

Recipe card

Crispy Accordion Eggplant Fries with Garlic Yogurt Dip

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 2 medium eggplants (about 1 lb each)
• 1 tsp kosher salt
• 4 cups vegetable oil, for frying
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1/4 tsp salt

Instructions

1. Trim the stem ends of the eggplants. Place one eggplant between two wooden chopsticks, aligning them lengthwise. Using a sharp chef's knife, make vertical cuts across the eggplant, about 1/4-inch apart, cutting down until the knife touches the chopsticks—do not cut all the way through. Repeat for the second eggplant. Carefully flip each eggplant over and make diagonal cuts, again about 1/4-inch apart, creating a crisscross pattern that will allow the eggplant to fan out. Gently press the eggplant to fan the slices apart.
2. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, chopped parsley, and salt. Stir until smooth and well blended. Cover and refrigerate until ready to serve.
3. Pour the vegetable oil into a large heavy pot or Dutch oven, filling it no more than halfway. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 360°F (182°C). Adjust the heat as needed to maintain the temperature.
4. Carefully lower one accordion eggplant into the hot oil, using tongs to gently spread the slices into a fan. Fry for about 5 minutes, turning occasionally, until deep golden brown and crispy. Use tongs to transfer to a wire rack set over paper towels to drain. Repeat with the second eggplant, ensuring the oil returns to 360°F (182°C) between batches.
5. Transfer the crispy accordion eggplant fries to a serving platter. Serve immediately with the chilled garlic yogurt dip on the side. Dunk each crispy piece into the cool dip and enjoy the contrast of hot, crunchy eggplant and creamy, tangy yogurt.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

6 g

Carbohydrates

18 g

Fat

20 g

Fiber

7 g

Sugar

8 g

Automatic estimate from the ingredient list, not laboratory-verified.