Name: Eggplant Fries
Yield: 6 Servings
Ingredients: 1 cup plain low-fat yogurt; 1 tablespoon chopped kosher pickle or pickle relish; 2 teaspoons finely grated lemon zest; 2 teaspoons chopped fresh oregano; Kosher salt and freshly ground black pepper; 1 1-pound eggplant, cut crosswise into 1/2” rounds, then into 1/2”-thick strips; Vegetable oil (for frying); 1 cup rice flour; 2 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice; 1 1/2 tablespoons za'atar; 1 tablespoon garlic powder; 1 teaspoon fine sea salt plus more for seasoning

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