Brown Rice Veggie Burgers
We made the brown rice veggie burgers and grilled corn again -- but tonight's star was the eggplant fries (recipe).
Served with a soy yogurt dipping sauce (soy yogurt, minced pickles, lemon zest, oregano, salt & pepper) it was a perfect match for the incredibly creamy fries.
The trick with these fries is to submerge the eggplant strips in ice water for at least two hours, then drain. They were then coated with seasoned rice flour (za'atar, garlic powder, lemon zest, salt and pepper) and deep fried at 325F about 3-4 minutes per batch.