Buffalo Eggplant Fries

If you love fries (and who doesn't?!?!), you're gonna go crazy over these buffalo eggplant fries! Coated with spicy buffalo sauce, tahini and crispy Panko breadcrumbs, you won't be able to stop at one!

📝 Ingredients

• 3 Japanese eggplants (you can also use 1 large regular eggplant)
• 1/2 cup vegan buffalo sauce (see note)
• 1/2 cup tahini
• 4 tbsp water
• 3.5 cups Panko bread crumbs
• 1 tbsp onion powder
• 1/4 tsp salt ( you can use more or less to taste)

👨‍🍳 Instructions

1. 1Preheat the oven to 400F. Line a large baking sheet with parchment paper. Brush it lightly with oil (or use cooking spray)
2. 2Peel the eggplants, cut them in half lengthwise and slice them into fry size pieces. Set them aside
3. 3Combine the buffalo sauce, tahini and water in a large bowl and whisk until well combined (you can add an extra tablespoon of water if the mixture seems too thick)
4. 4Place the Panko, onion powder and salt in a large bowl
5. 5Place the eggplant fries in the buffalo sauce bowl (you might need to do this in 2 batches) and toss well until well coated
6. 6Coat the eggplant, one piece at a time, in Panko, pressing each piece lightly with your hands so the breadcrumbs stick well to each piece. Arrange them on the lined baking sheet in one single layer (use 2 if the one you have is not big enough). Bake for 25 minutes, or until the eggplant is tender and the coating is golden and crispy