Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

There’s a restaurant chain that’s known for their insane fries that are loaded with caramelized onions, cheese, and a special sauce that features cut up pickles in a mayo-ketchup-based dip. Everyone is wild for them, and I totally hear the appeal. These eggplant fries are its distant cousins from Israel. Tons of flavor, a chewy texture, and a special sauce with a tahini twist. And if you want to add some fried onions and cheddar, by all means, I won’t stop you.

SERVES 3

• 1 large eggplant, cut into fries
• 2 Tbsp olive oil
• 2 cubes frozen garlic
• 2 Tbsp dried onion flakes
• ½ tsp smoked paprika
• ½ tsp dried parsley
• ½ tsp coriander
• ½ tsp salt
• ¼ tsp shawarma spice
• ¼ tsp black pepper

Special Sauce

• 1 small sour pickle, diced
• 2 Tbsp tahini
• 1½ Tbsp lemon juice
• 1 Tbsp water
• 2 tsp ketchup
• 1 Tbsp honey
• ¼ tsp granulated garlic
• salt and pepper, to taste

Mix all ingredients for the special sauce and set aside.

Preheat oven to 425°F (220°C) on the convection bake setting.

Mix the olive oil with the spices. Once a paste is formed, toss it with the eggplant. Set the eggplant in a single layer on a baking sheet and roast for 30 minutes, shaking the pan around halfway through.

To serve, drizzle special sauce over the fries.

Tip: This sauce is also great as a salad dressing.

(Originally featured in Family Table, Issue 881)