Baked Eggplant Fries with Basil Dipping Sauce

Baked Eggplant Fries are delicious and healthy upscaled French fries that will wow your family and impress your guests!

This week’s #SundaySupper theme is Fancy Appetizers, but after that munch-fest of a football game last week, I wanted to make sure I came up with something decently healthy.

I really love eggplant, but I don’t serve it nearly as often as I should. I do the same with spaghetti squash. These are both wonderful vegetables that should have a prominent and regular place in our meal rotations! I need to get on the schtick with that.

This recipe can be served as an appetizer, or you can use it as a side dish for a family meal. The fries themselves are pretty tasty, but I really love them with the Basil Dipping Sauce! It has a bit of kick to it, but you can customize to your taste by adjusting the amount of ground chipotle.

The Basil Dipping Sauce is made with mayonnaise, so you do have to be careful about how much you use if you are trying to watch your calories. The good news is that there is so much flavor in the sauce, you can definitely use light or fat-free mayo if you want and no one will be the wiser.

Either way, though, don’t go overboard with the sauce to keep the fries on the healthy side!

Baked Eggplant Fries with Basil Dipping Sauce #SundaySupper

Print Recipe

Recipe Author: Kristin

Delicious and healthy upscaled French fries that will wow your family and impress your guests!

CourseAppetiser

CuisineAmerican

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings4

Ingredients

For the eggplant fries:

• 2 medium eggplants
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 tablespoon corn starch
• 1 teaspoon dried basil flakes

For the dipping sauce:

• 1/2 cup mayonnaise (can use light mayo if desired)
• 1 tablespoon chopped fresh basil
• 1 teaspoon minced garlic
• 1 teaspoon lemon juice
• 1/2 teaspoon ground chipotle
• 1/4 teaspoon salt

Instructions

• Preheat oven to 425 degrees F.
• Slice eggplants into rounds about 3/4 inch thick, and then slice the rounds into wedges about 1 inch wide.
• Place the eggplant wedges into a large bowl, then drizzle the olive oil and toss until well distributed.
• Add the garlic salt, pepper, cornstarch, and dried basil flakes and toss again.
• Place the fries on a wire rack on a baking sheet and bake for 15-20 minutes.
• While the fries are baking, make the dipping sauce by combining the mayonnaise, basil, garlic, lemon juice, ground chipotle, and salt in a small bowl. Chill the sauce until the fries are done.
• For crisper fries, place under the broiler for 3-4 minutes after baking (watch that they don't burn!)
• Serve immediately.

Nutrition

Calories: 320kcal | Carbohydrates: 16g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 623mg | Potassium: 524mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3.4% | Vitamin C: 7% | Calcium: 2.6% | Iron: 4.5%

Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!

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Tools used for this recipe:

• baking sheet with wire rack
• mixing bowls
• measuring spoons and cups

Spices and other products:

• olive oil
• dried basil
• cornstarch
• ground chipotle

Check out these other great Fancy Appetizers for our #SundaySupper event!

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Sweets

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Veggies

• Baked Eggplant Fries with Basil Dipping Sauce by Dizzy Busy and Hungry
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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Enjoy!

 

 

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