Eggplant Fries

By Terzo Piano Chef di Cucina Meg Colleran Sahs Ingredients:

1 medium eggplant

1 cup rice flour

1.5 tablespoons za'atar spice

1 tablespoon garlic powder

1 teaspoon fine sea salt

Two lemons

1 gallon Canola oil for frying

Fine sea salt

Lemon juice


1. Leaving the skin intact cut the eggplant into batons ½ inch wide and 2-3 inches long. Move to a bowl or storage container and cover with cold water and 2 cups of ice. Cover and hold in the refrigerator for 2-12 hours.

2. Mix together rice flour, za'atar spice, garlic powder and sea salt. Using a micro-plane, grate the zest of two lemons into the rice flour mixture and combine well.

3. When ready to fry, heat canola oil over medium high heat to 325 degrees in a large pot with a fry thermometer, or a deep fryer. Note: If using a pot of oil to fry, make sure that the oil is at least 4 inches from the top of the pot for safety reasons.

4. Drain eggplant from the water. Working in batches, add the damp eggplant to the rice flour mixture and toss to coat well. Move carefully into the fryer using fry baskets or a large mesh spider.

5. Fry the eggplant fries for 3-4 minutes, until crisp and slightly golden. Remove from fryer and let the oil drain out for 30 seconds (over the frying oil), then move to bowl. Toss with fine sea salt and freshly squeezed lemon juice and serve immediately.

Yogurt Dipping Sauce for Eggplant Fries

By Terzo Piano Chef di Cucina Meg Colleran Sahs Ingredients:

1 cup yogurt, plain 1 tablespoon fresh oregano, chopped ¼ cup pickles, chopped Juice and zest of ½ lemon Kosher salt and freshly ground black pepper


Combine all ingredients in a small mixing bowl. Season with salt and pepper to taste. Enjoy with the crispy eggplant fries.

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