Bangin' Baingan (Eggplant) Fries

I’m one of those people who doesn’t plan grocery shopping trips. I usually just buy whatever produce is on sale and try to figure out what to do with it later. This recipe is the product of such laziness.

I looked in my fridge today and found a lone eggplant staring at me. Poor guy had been ignored for long enough, so I decided to jazz him up a little. This recipe is so simple, fun and really really good. The rice flour gives them a crunchy, spicy coat to balance the buttery smooth eggplant on the inside. They are also super decadent, so next time you’re craving those shoe-string fries in a little red and yellow box, try this “healthier” option instead.

Don’t take my word for it though, try it for yourself!

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What you need:

1. 1 1-lb eggplant, cut lengthwise into 0.5” strips and then into 0.5” inch strips.
2. Vegetable oil, for frying (You can also use a really light olive oil).
3. Rice flour - 1 cup
4. Garlic powder - 1 tbsp
5. Garam Masala - 2 tbsp
6. Sea salt - to taste and to sprinkle
7. Lime juice - 1 tbsp

What you do:

1. Fill a large bowl half-full with ice. Add the eggplant strips and then cover with water.
2. Place a plate on top of the bowl to weigh the eggplants down. Cover and chill for 1-2 hours.
3. Pour oil into a large deep pot until it is 2” deep and heat on medium-high (You can use a deep-fry thermometer to heat until it is 325°-350°F, or you can do what I do and dip the end of a wooden spoon in when you think the oil is ready. If little bubbles form then you are good to go).
4. Meanwhile, mix the rice flour, garam masala, 1 tsp sea salt, and garlic powder in a shallow dish.
5. Drain the eggplant, shake off loose water and toss them in the flour mixture.
6. Fry in small batches until golden brown (usually 4-5 minutes).
7. Remember to allow the oil to re-heat in between batches or you will end up with oil-soaked eggplants.
8. Transfer to a plate with paper towels to absorb excess oil.
9. Add a pinch of sea salt and some lemon juice.

Done! I made a little dipping sauce on the side by blending some greek yogurt, ginger, chipotle powder and salt (Chipotle mayo also works great).