2 Mucci Farms Mini Eggplant
1 cup sliced almonds
½ cup panko crumbs
1 tsp. pepper
½ tsp. garlic salt
½ tsp. onion powder
½ tsp. smoked paprika
2 eggs
Cooking Spray
TAHINI LEMON DIP:
3 tbsp. lemon juice
2 tbsp. tahini
1 tbsp. soy sauce
1 tbsp. minced chili
1 tbsp. maple syrup
In a food processor pulse almonds into a coarse crumb. Toss in a large shallow bowl, with panko, pepper, garlic salt, onion powder, and paprika.
In another bowl, whisk eggs and season lightly with salt and pepper.
Cut eggplants lengthwise into fries and dip each fry in egg with one hand and coat in almond mix with the other.
Place fries in a single layer 1” (2.5 cm) apart on parchment lined baking sheet.
Spray baking sheet lightly with cooking spray and bake at 400 °F (204 °C) for 15-20 min. until golden brown.
In a small bowl, whisk together lemon, tahini, soy, chili, and maple syrup. Serve with fries.
