Eggplant Fries with Tahini Dressing

These fries are a fabulous side dish to go along with any summer BBQ!  Making my favorite veggies into fries is a go-to move for me and these came out delish-soft and tender on the inside with a slightly crispy outside!  I love this tahini dressing recipe-it is a staple in my home for salads and putting on every kind of roasted veggie ever!  It is candida friendly (free of sugar and vinegar) and FODMAP diet friendly therefore great for anyone with gut troubles-especially bloating.  I will add water to the recipe until it’s the consistency I’m looking for at that particular time-it’s very versatile!


What you need:

1 large eggplant
1 T tahini
1 lemon-juiced
~½ tsp garlic powder (can also use fresh garlic)
Sea salt/pepper to taste
Avocado oil

How you do it:

  1. Preheat oven to 425°
  2. Chop ends off the eggplant and then chop into fries (roughly 1/2-3/4 inch thick-like steak fries)
  3. Spread out fries on a lined baking sheet (use parchment or silicone liners)
  4. Toss in a few (generous) glugs 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 cool slightly
  8. For the Tahini Dressing: Whisk together in a bowl: tahini, lemon juice, garlic powder and salt/pepper to taste
  9. Whisk in water until at consistency desired-I like to be similar to a creamy ranch dressing thickness so I can drizzle it over the fries but you can also dip them into it!
  10. Optional: Garnish with chopped fresh parsley

GFG Enjoy! Signature

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