Vegan Snacktime: Baked Eggplant Fries

• 3 cloves garlic, crushed
• 1/2 small cucumber, peeled, seeded and quartered
• 1/4 cup vegan yogurt
• 1/4 cup vegan sour cream
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons fresh dill, mint or parsley, chopped
• Salt and freshly ground black pepper
• 1 large eggplant, peeled and sliced vertically into 1/2-inch slices
• 1/2 cup flour of choice (all purpose, rice or chickpea are good choices)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1 cup plain unsweetened almond milk or other non-dairy milk
• 2 tablespoons ground flaxseed, blended with 1/4 cup water until thick
• 1 tablespoon freshly squeezed lemon juice
• 1 cup dry bread crumbs
• 3 tablespoons nutritional yeast
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• tzatziki sauce for serving

1. In a food processor, combine the garlic and cucumber and process until finely minced.
2. Add the yogurt, sour cream, lemon juice, dill and salt and pepper to taste.
3. Process until well blended, then transfer to a bowl.
4. Taste to adjust the seasonings if needed.
5. Cover and refrigerate until needed (recipe yields 1 cup).

garlic, cucumber, vegan yogurt, sour cream, freshly squeezed lemon juice, fresh dill, salt, eggplant, flour of choice, salt, freshly ground black pepper, cayenne, milk, ground flaxseed, freshly squeezed lemon juice, bread crumbs, nutritional yeast, oregano, basil, paprika, serving

Taken from www.foodrepublic.com/recipes/vegan-snacktime-baked-eggplant-fries-recipe/ (may not work)