So my niece and nephew are coming to Dallas for the first time. Kids in the house! Ok, so our place is not kid-friendly, nor is our refrigerator. Glass tables, bottles of wine, a random hunk of stinky cheese, olives and smoked almonds aren’t going to cut it.
So for the last couple of weeks, I’ve been recipe testing more kid-friendly recipes. I’m not sure what kids eat outside chicken fingers, french fries and pizza, but I’m a firm believer that kids need to try new things. I can’t stand picky adult eaters so I think my patience level for picky kids is low as well. My mom used to say to my picky sister that “willingness to try new foods is directly related to IQ.” Needless to say, she was insulted and did, on occasion, try a few things out of her comfort zone.
Anyways, I’ve been fiddling around with recreating childhood favorites and have been focused on french fries. So instead of potatoes, I have been experimenting with eggplant. Instead of deep frying, I have decided to wok-toss.
I’ve pushed the flavors and decided to incorporate the flavors of baba ganoush as a dressing/dipping sauce instead of the traditional tomato ketchup. So instead of french fries, I decided to coin this as “baba fries!”
Overall, the results are delicious! The eggplant comes out hot, tender and crispy on the edges. The dipping sauce is tahini based with lemon, garlic and a little kick of cayenne and totally wakes up the tongue and pairs well with the eggplant.
So, the niece and nephew come in a few weeks so fingers crossed, they like it! If not, we’re going out for dinner.:)
Tools/Key Ingredients Needed:
- Calphalon Unison Nonstick 13-Inch Flatbottom Wok with Lid– This is a great wok for all of your stir-frying needs. Nonstick, easy to clean, and a secondary handle makes this stovetop to table in no time. Click the link below for your very own.
Baba Ganoush Fries
- juice of 1 lemon
- 1 tbs of tahini seseame paste
- pinch of salt
- pinch of pepper
- pinch of cayenne pepper
- 1 clove of garlic, minced
- 2 tbs of olive oil
- 1 tsp of water
- 2 chinese eggplants
- chopped parsley for garnish
- 2 tbs of peanut oil (high heat oil)
- 1 tbs of salt
- 3 cups of water
- TIP: For this recipe, Chinese eggplant is better than normal eggplant since there are less seeds and its less mushy. Also, the shape lends itself to cutting into pretty wedges.
- Chop the chinese eggplant, in half and then in quarters, width wise.
- Cut each quarter into 8 wedges.
- Soak in 1 tbs of salt and 3 cups of water for at least five minutes
- Blend together the first 8 ingredients either with a whisk or in a small nutribullet/blender.
- Taking paper towels, carefully towel dry the eggplant.
- Heat peanut oil over high heat in the wok.
- Add eggplant, stir frying in batches, until brown and tender (around 5 minutes).
- Drizzle dressing on top or serve as a dipping sauce.
- Garnish with chopped parsley.