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

Tips for success

For the crispiest results, serve the eggplant fries immediately after frying. They lose their crunch as they cool, so have your dip ready and your table set.

If you need to keep them warm, place them on a wire rack in a low oven (200°F) for up to 15 minutes, but they are best enjoyed fresh.

To ensure even cooking, cut the eggplant batons uniformly. Thicker batons will need a little more time, while thinner ones will cook faster.

Keep an eye on the oil temperature and adjust the heat as needed. Use a slotted spoon or tongs to turn the fries gently to avoid breaking the coating.

Variations

• Spicy Eggplant Fries: Add 1/2 teaspoon of cayenne pepper or chili flakes to the seasoned flour for a spicy kick. Serve with a cooling ranch or blue cheese dip instead of yogurt.
• Parmesan-Crusted Eggplant Fries: Mix 1/4 cup of grated Parmesan cheese into the flour mixture for a savory, nutty crust. Note that this adds dairy and is not dairy-free.
• Herb-Infused Eggplant Fries: Add 1 tablespoon of dried oregano or thyme to the seasoned flour. The herbs infuse the coating with aromatic flavor as they fry.
• Gluten-Free Eggplant Fries: Substitute the all-purpose flour with a gluten-free all-purpose blend or rice flour. Ensure the blend contains no gluten-containing ingredients.

Storage and make-ahead

Fridge

Store leftover eggplant fries in an airtight container in the refrigerator for up to 2 days. The dip can be refrigerated for up to 3 days.

Freezer

Freeze fried eggplant fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat leftover fries in a 400°F (200°C) oven for 5-7 minutes, or in an air fryer at 375°F (190°C) for 3-4 minutes, until hot and crisp.

Store leftover eggplant fries in an airtight container in the refrigerator for up to 2 days. They will lose their crispness, so reheat them in an oven or air fryer to restore some crunch. The garlic yogurt dip can be stored separately in the refrigerator for up to 3 days.

You can prepare the eggplant batons and soak them in salted water up to a day in advance. Keep them in the refrigerator, covered, and pat them dry before coating. The garlic yogurt dip can also be made ahead and stored in the refrigerator.

Serving ideas

Serve the eggplant fries hot, piled on a platter with the garlic yogurt dip in the center. They make a great appetizer for parties, a side dish for burgers or sandwiches, or a fun snack for movie night.

Garnish with fresh herbs like parsley or chives if you like, though the video does not show this.

For a complete meal, pair the fries with a simple green salad or grilled protein. The cool, tangy dip balances the rich, fried eggplant beautifully.

These fries are also delicious with other dipping sauces, such as marinara or a spicy aioli, but the garlic yogurt is the classic pairing.

Frequently asked questions

Recipe card

Extra-Crispy Eggplant Fries with Garlic Yogurt Dip

Prep 25 minCook 10 minRest 20 minTotal 55 minServes 4

Ingredients

• 3 large eggplants
• 1 tbsp kosher salt, for the soaking water
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 4 cups vegetable oil, for frying
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp salt

Instructions

1. Peel the eggplants and slice them lengthwise into thick french fry batons, about 1/2 inch wide and 3 inches long. In a large bowl, dissolve the kosher salt in 4 cups of cold water. Add the eggplant batons and let them soak for 20 minutes to remove any bitterness. Drain and pat them completely dry with clean towels.
2. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and salt. Stir until smooth and refrigerate until ready to serve.
3. In a shallow dish, whisk together the all-purpose flour, smoked paprika, garlic powder, and black pepper. Dredge each dried eggplant baton in the seasoned flour, shaking off any excess. Place the coated batons on a plate or tray in a single layer.
4. Pour the vegetable oil into a deep skillet or Dutch oven, leaving at least 2 inches of space from the top. Heat over medium-high heat until the oil reaches 360°F (182°C) on a deep-fry thermometer.
5. Working in batches to avoid crowding, carefully add the coated eggplant batons to the hot oil. Fry for about 5 minutes, turning occasionally, until they are dark golden brown, puffy, and shatteringly crispy. Use tongs to transfer the fries to a wire rack set over paper towels to drain.
6. Serve the hot eggplant fries immediately with the garlic yogurt dip on the side. Dunk and enjoy the crunch.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

30 g

Fat

20 g

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