appetizer meze vegetarian baked zucchini aubergine eggplant yogurt dip summer mediterranean

Crispy baked zucchini & aubergine fries

Name: Crispy baked zucchini & aubergine fries
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium zucchini; 1 medium aubergine; 100 g panko breadcrumbs; 35 g grana padano or parmesan, finely grated; 1 tbsp sesame seeds; 1 tsp dried oregano; 0.5 tsp dried thyme; black pepper; 0.75 tsp fine salt; 2 tbsp olive oil; 2 eggs; 200 g thick Greek yogurt; 1 tbsp olive oil; 0.5 lemon, zest only; 1 tbsp dill, finely chopped; salt; black pepper

Served with a lemon herb yogurt dip for an easy summer appetizer or meze.

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Method

1
Preheat the oven to 200°C fan and line a large baking tray with baking paper.
2
Cut the zucchini into fries about 1.5 cm thick and the aubergine into slightly thicker fries. Pat dry the aubergine after cutting.
3
In a bowl combine the panko, grana padano or parmesan, sesame seeds, oregano, thyme, black pepper, salt and olive oil.
4
Whisk the eggs in a separate bowl.
5
Dip the vegetable fries into the egg and then coat well in the breadcrumb mixture, pressing gently so the coating adheres.
6
Arrange on the tray in a single layer and bake for about 25 minutes, turning halfway through, until golden and crisp.
7
For the dip, mix together the yogurt, olive oil, lemon zest, dill, salt and black pepper.
8
Let the fries rest for 5 minutes, then serve with the yogurt dip. Finish with extra herbs and lemon zest.