# 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 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 black pepper, to taste
# Directions:
01 - Preheat oven to 425°F or heat 1 inch vegetable oil in a deep skillet over medium-high heat.
02 - Slice eggplants into 1/2-inch thick sticks resembling fries.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
04 - Dredge each eggplant stick in flour, dip in beaten eggs, then coat completely in the seasoned breadcrumb mixture.
05 - For frying, cook coated eggplant sticks in batches for 2–3 minutes per side until golden and crisp, then drain on paper towels. For baking, arrange on a parchment-lined baking sheet, spray with oil, and bake 20–25 minutes, turning 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. Mix thoroughly and chill until serving.
07 - Serve hot eggplant fries alongside chilled ranch dip.
