# Components:
→ Eggplant Fries
01 - 2 medium eggplants
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 2 tablespoons Cajun seasoning
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - Vegetable oil, for frying or baking spray for oven method
→ Ranch Dip
11 - 1/2 cup mayonnaise
12 - 1/2 cup sour cream
13 - 2 tablespoons fresh chives, finely chopped
14 - 2 tablespoons fresh parsley, finely chopped
15 - 1 tablespoon fresh dill, finely chopped
16 - 1 garlic clove, minced
17 - 1 teaspoon onion powder
18 - 1 tablespoon lemon juice
19 - Salt and ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F or heat 1 inch of vegetable oil in a deep skillet over medium-high heat for frying.
02 - Cut eggplants into sticks approximately 1/2 inch thick, resembling classic fries.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs blended with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
04 - Coat each eggplant stick first in flour, then dip into the beaten eggs, and finally cover with seasoned panko mixture.
05 - For frying: Cook eggplant sticks in hot oil, turning after 2–3 minutes per side until golden and crisp. Transfer to paper towels to drain. For baking: Lay coated eggplant sticks on a parchment-lined baking sheet, spray lightly with baking oil, and bake for 20–25 minutes, turning once at halfway, until golden and crunchy.
06 - Combine mayonnaise, sour cream, chives, parsley, dill, minced garlic, onion powder, lemon juice, salt, and pepper in a bowl. Stir until smooth and chill until serving.
07 - Serve hot eggplant fries with chilled ranch dip on the side.
