Tachina Eggplant Fries
| September 29, 2021
Photo by Erin Grunstein
The perfect side to any meal!
SERVES 6
- 1 large eggplant, cut into “fries”
- salt, for sprinkling
- 4 Tbsp olive oil
- 2 tsp cumin
- 2 tsp za’atar
- 4 cloves garlic, minced
- salt and pepper, to taste
- tahini, silan, fresh mint, and sesame seeds, for serving
Lay eggplant on a paper towel and sprinkle with salt. Let eggplant sweat for a while and then pat eggplant dry, making sure to wipe off all the salt.
Preheat oven to 400°F (200°C).
Mix together oil, cumin, za’atar, garlic, salt, and pepper. Coat eggplant with the mixture. Spread on baking sheet. Bake for 20 minutes, then flip and bake for an additional 5–10 minutes, until nicely browned. Serve topped with tahini, silan, fresh mint, and sesame seeds.
Recipe courtesy of Kosher.com
(Originally featured in Family Table, Issue 761)
Oops! We could not locate your form.
RECOMMENDED
RELATED CONTENT
Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks
You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables
Meat pizza isn’t usually associated with Pesach, but I came up with this amazing meat pizza recipe that’s made with minimal ingredients
Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this
When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good
These butternut squash muffins are an absolute winner
