• 1 large eggplant
  • 1 T tahini
  • 1 lemon – juiced
  • ~½ tsp garlic powder
  • Sea salt/pepper to taste
  • Avocado oil

Cooking Instructions

  1. Preheat oven to 425°.
  2. Chop the ends off the eggplant and then chop it into fries (roughly 1/2-3/4 inch thick – think steak fries).
  3. Spread out the fries on a lined baking sheet (use parchment or silicone liners).
  4. Toss in a few (generous) teaspoons of avocado oil and season with salt and pepper (eggplant absorbs the oil easily so make sure to use enough).
  5. Place in the oven for 15 minutes.
  6. Toss the fries and set for another 10-15 minutes or until golden around the edges and soft when pierced with a fork.
  7. Remove from the oven and let it cool slightly.
  8. In a bowl, mix together: tahini, lemon juice, garlic powder and salt/pepper to taste.
  9. Add water to this mixture until it is at desired consistency – preferably similar to a creamy dressing’s thickness, so that you can drizzle it over the fries, but can also dip the fries into it!