• Ingredients: 23
  • Serves: 6

Eggplant fries with ingredient info:za’atar is a middle eastern spice blend that includes sumac, herbs, and sesame seeds. it’s available at specialty foods stores, middle eastern markets, and igourmet.com.

Ingredients

Dipping sauce:

  • 1 cup plain low-fat yogurt
  • 1 tbsp. chopped kosher pickle or pickle relish
  • 2 tsps. finely grated lemon zest
  • 2 tsps. chopped fresh oregano
  • Kosher salt
  • freshly ground black pepper

Fries:

  • Ingredient Info:Za’atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It’s available at specialty foods stores, Middle Eastern markets, and igourmet.com

For pesto-pickled shallot vinaigrette

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

For dipping sauce:

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

    For this step you will need

For fries:

  1. Step 2 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.
  2. Step 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.

    For this step you will need

  3. Step 4 Meanwhile, whisk rice flour, lemon zest, za’atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend.

    For this step you will need

  4. Step 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.

    For this step you will need