The aroma of freshly baked eggplant fries fills the kitchen, creating an inviting scene that beckons you to the table. This Baked Eggplant Fries with Basil Dipping Sauce recipe is a delightful twist on traditional fries, taking just 30 minutes to prepare. The combination of crispy, golden eggplant and a creamy basil dip makes it an enticing dish that works beautifully as a snack or a side.
This recipe is ideal for anyone looking for a healthier alternative to classic fries, perfect for casual gatherings or as a unique addition to weeknight dinners. You can make the basil dipping sauce ahead of time and store it in the fridge for up to three days.
Why You’ll Love This Recipe
- Crispy on the outside and tender on the inside.
- Packed with umami flavor from Parmesan cheese.
- Quick to prepare with minimal mess.
- Versatile as an appetizer, side, or snack.
What You’ll Need
Gather the ingredients to create this delicious dish.
For the Fries
- 1 large eggplant (or 2 smaller eggplants), sliced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 1 tbsp corn starch
- 1 tsp dried basil flakes
For the Dipping Sauce
- 1/2 cup mayonnaise (can use light mayo if desired)
- 1 tbsp chopped fresh basil
- 1 tsp minced garlic
- 1 tsp lemon juice
- 1/2 tsp ground chipotle
- 1/4 tsp salt
Use fresh eggplant for the best flavor.
Substitutions & Swaps
- Parmesan cheese: Try nutritional yeast for a vegan option.
- Mayonnaise: Use Greek yogurt for a lighter dip.
- Corn starch: Substitute with arrowroot powder if needed.
- Dried basil: Fresh basil can replace dried for a brighter flavor.
How to Make It
Follow these steps to whip up your baked eggplant fries and dipping sauce.
Preheat the oven
Set your oven temperature to 425 degrees F.
Slice eggplants
Cut the eggplants into rounds about 3/4 inch thick, and then slice the rounds into wedges about 1 inch wide.
Toss with oil and seasonings
Place the eggplant wedges into a large bowl, drizzle with olive oil, and toss until well coated. Add Parmesan cheese, garlic salt, pepper, cornstarch, and dried basil flakes, then toss again to combine.
Arrange and bake
Place the fries on a wire rack on a baking sheet to bake for 15-20 minutes. (Tip: spray the wire rack with nonstick spray to prevent sticking.)
Make the basil dip
While the fries bake, combine mayonnaise, chopped basil, minced garlic, lemon juice, ground chipotle, and salt in a small bowl. Chill the dip until the fries are ready.
Serve immediately
Once the fries are golden and crispy, serve them hot alongside the chilled basil dipping sauce.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as the fries will become soggy.
Reheat: Use the oven at 400°F for 10 minutes.
Tips for Best Results
- Ensure the eggplant is not too soft when slicing for best texture.
- Use a wire rack to maximize crispiness during baking.
- Experiment with different spices in the dipping sauce for varied flavors.
Serving Suggestions
- Serve as a fun appetizer at parties.
- Pair with a fresh salad for a wholesome meal.
- Enjoy as a late-night snack with friends.
