Gluten Free Eggplant Fries with Spicy SunButter Dipping Sauce

Start to Finish: 30 minutes + 2 hours Chill Time

Servings: Serves 6



Eggplant Fries
2 (1 pound each) eggplants
1-1/2 cups rice flour
Zest of 1 lime, finely grated
2 teaspoons garlic powder
1 teaspoon kosher or fine sea salt, plus more for seasoning
Grapeseed oil for frying

Spicy Thai Dipping Sauce
1/3 cup SunButter, any smooth variety
Juice of 1 lime
1/3 cup coconut milk
1 tablespoon gluten free soy sauce
1 tablespoon brown sugar
2 to 3 teaspoons chili garlic sauce


IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.




Eggplant Fries
Cut the eggplant into 1/2-inch thick slices, then cut the slices into 1/2-inch strips. Place the cut eggplant into a large bowl of ice water, put a plate on top of the eggplant to weigh it down, then refrigerate for 2 hours. Drain the eggplant pieces from the water but don’t dry them.

Combine the rice flour with the lime zest, garlic powder, and salt. Toss the damp eggplant in the flour mixture.

Heat 2 inches of oil in a Dutch oven or other large, sturdy pot, to 325°F. Fry the eggplant in batches until golden brown, about 4 minutes. Transfer the eggplant to a plate lined with paper towels and sprinkle with salt. Serve with the dipping sauce.

Spicy Thai Dipping Sauce
Combine all ingredients in a small saucepan and heat, stirring, until warm and smooth. Put in a small serving bowl and serve with the eggplant fries.

Recipe By: Simply Gluten-Free

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