# What You'll Need:
→ 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 pepper, to taste
# Steps to Follow:
01 - Preheat oven to 425°F if opting to bake, or heat 1 inch of vegetable oil in a deep skillet over medium-high heat if frying.
02 - Slice the eggplants into 1/2-inch thick sticks to resemble fries.
03 - Arrange three shallow bowls: one containing flour, one with beaten eggs, and one with panko breadcrumbs combined with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
04 - Dredge each eggplant stick in flour, then dip into egg, and coat thoroughly with the seasoned panko mixture.
05 - For frying: Work in batches to fry coated eggplant sticks for 2–3 minutes per side until golden and crisp, then transfer to paper towels to drain. For baking: Arrange sticks on a parchment-lined sheet, mist with oil spray, and bake 20–25 minutes, turning halfway, until baked to a crisp golden finish.
06 - In a small bowl, blend mayonnaise, sour cream, chives, parsley, dill, minced garlic, onion powder, lemon juice, salt, and pepper. Stir until smooth and chill until serving.
07 - Present eggplant fries hot alongside chilled ranch dip for dipping.
