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Eggplant, known for its versatility and rich flavor, has carved a niche in kitchens around the world. This unique vegetable can be grilled, roasted, or sautéed, taking on a variety of textures and tastes depending on the preparation method. With its mild flavor, eggplant serves as an excellent canvas for bold spices and sauces, making it a popular choice for health-conscious cooks and culinary adventurers alike.

Crunchy Hatch Chili Eggplant Fries

Discover the deliciously unique Crunchy Hatch Chili Eggplant Fries, a healthy twist on a classic snack! Made from versatile eggplant and infused with the vibrant flavor of Hatch green chiles, these fries deliver a satisfying crunch without the guilt. They're easy to prepare and packed with nutrients, making them a perfect addition to your diet. Enjoy them with your favorite dipping sauces for a flavorful treat that's both satisfying and nutritious!
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Ingredients
  

1 large eggplant, cut into fry-sized sticks

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

2 large eggs

¼ cup all-purpose flour

2 tablespoons fresh Hatch green chiles, finely chopped (roasted preferable)

Olive oil spray (or enough for light coating)

Instructions
 

Preparation: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleaning.

    Eggplant Prep: Slice the eggplant into fry-shaped sticks (about ½ inch thick). Sprinkle with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry with a paper towel.

      Breading Mixture: In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

        Dipping Station: In another bowl, whisk the eggs until frothy. Place the all-purpose flour in a third bowl.

          Coating the Fries: Take each eggplant stick and dip it into the flour, shaking off excess. Next, submerge it in the egg wash, and finally coat it well with the panko mixture—press down to ensure the crumbs stick. For an extra kick, fold the chopped Hatch green chiles into the panko mixture before coating.

            Baking: Arrange the coated eggplant fries in a single layer on the prepared baking sheet. Lightly spray with olive oil to encourage crisping.

              Cooking: Bake in the preheated oven for 25-30 minutes, flipping halfway through. The fries should be golden brown and crispy.

                Serving: Remove the fries from the oven and let them cool for a few minutes. Serve warm with your favorite dipping sauce, such as garlic aioli or a spicy ranch!

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings