Sesame Crusted Eggplant Fries with Spicy Coconut Lime Dip

Ingredients

• •1 large eggplant, cut into fry-sized sticks
• •1 cup panko breadcrumbs
• •2 tablespoons sesame seeds
• •1 teaspoon garlic powder
• •1/2 teaspoon paprika
• •1/2 teaspoon salt
• •2 large eggs, beaten
• •1/4 cup coconut milk (for dip)
• •2 tablespoons lime juice (for dip)
• •1 teaspoon lime zest (for dip)
• •1 tablespoon sriracha (for dip)
• •1/4 cup mayonnaise (for dip)
• •1 tablespoon fresh cilantro, chopped (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) or prepare a deep frying setup if you prefer fried fries.

2. 2

   Cut the eggplant into fry-sized sticks, aiming for even thickness to ensure uniform cooking.

3. 3

   In a shallow bowl, mix the panko breadcrumbs, sesame seeds, garlic powder, paprika, and salt.

4. 4

   In another bowl, beat the eggs until smooth.

5. 5

   Dip each eggplant stick into the beaten eggs, allowing any excess to drip off, and then coat it in the breadcrumb mixture, pressing gently to adhere the coating.

6. 6

   Place the coated eggplant sticks on a baking sheet lined with parchment paper if baking, or set them aside on a plate if frying.

7. 7

   Bake the fries for 20-25 minutes, flipping them halfway through, until golden and crispy, or fry them in batches in hot oil until golden brown and drain on paper towels.

8. 8

   While the fries are cooking, prepare the dip by whisking together coconut milk, lime juice, lime zest, sriracha, and mayonnaise in a small bowl until smooth.

9. 9

   Taste the dip and adjust seasoning or spice level as needed. Garnish with chopped fresh cilantro if desired.

10. 10

    Serve the hot eggplant fries immediately with the spicy coconut lime dip on the side for dipping.