Print

Panko-Crusted Eggplant Fries with Curried Cashew Aioli

Panko-Crusted Baked Eggplant Fries with Curried Cashew Aioli

Crispy vegan baked eggplant fries served with Curried Cashew Aioli.

Scale

Ingredients

Panko-Crusted Eggplant Fries

Curried Cashew Aioli

  • 1/2 cup raw cashews, soaked in water for 4 hours and drained
  • 1/4 cup water
  • 1 tbsp fresh lemon juice
  • 1 clove garlic
  • 1 tsp sweet curry powder
  • salt and pepper, to taste

Instructions

Panko-Crusted Eggplant Fries

  1. Preheat oven to 400°F. Spray a large baking sheet with oil or cooking spray.
  2. Whisk together the warm water and flax seeds in a shallow bowl; set aside.
  3. Cut the ends off of each eggplant, then cut them into thirds lengthwise. Cut each third into fries. (Mine are about 1/2-inch thick.)
  4. Stir a healthy pinch of salt and cayenne into the flax mixture. Place the panko crumbs on a plate, then roll each eggplant fry in the flax mixture, followed by the panko crumbs. Transfer the finished fries to the prepared baking sheet and spray the tops with additional oil.
  5. Bake for about 25 minutes, or until the fries are tender and golden brown on the outside.
  6. Serve with Curried Cashew Aioli.

Curried Cashew Aioli

  1. Place the cashews, water, lemon juice, garlic, and curry powder in a food processor or blender. Process until smooth, then season to taste with salt and pepper.

Notes

I don’t like wasting breadcrumbs, so one cup of panko is the exact amount I used for this recipe—you might need a little bit more, depending on the size of your eggplant. If the flax mixture dries up, add another tablespoon of warm water, give it a good whisking, and let it sit for a minute or two until it gels up again.