Categories: side

Ingredients

• 1 cup plain low-fat yogurt
• 1 tablespoon chopped kosher pickle or pickle relish
• 2 teaspoons finely grated lemon zest
• 2 teaspoons chopped fresh oregano
• Kosher salt
• freshly ground black pepper
• 1 1-pound eggplant, cut crosswise into 1/2" rounds, then into 1/2"-thick strips
• Vegetable oil (for frying)
• 1 cup rice flour
• 2 tablespoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 1/2 tablespoons za'atar
• 1 tablespoon garlic powder
• 1 teaspoon fine sea salt plus more for seasoning

Directions

1. For dipping sauce: Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.

2. For fries: Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.

3. Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.

4. Meanwhile, whisk rice flour, lemon zest, za’atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.

5. Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.

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