Crispy Baked Ratatouille (Zucchini and Eggplant) Fries With Spicy Tomato Dipping Sauce

Crispy baked zucchini and eggplant fries with spicy tomato dipping sauce.


Crispy Baked Ratatouille (Zucchini and Eggplant) Fries | www.chocolatemoosey.com

What is your favorite food-related movie? Mine is a toss up between Julie and Julia and Ratatouille. Let’s be honest – how many of you even knew what ratatouille was before that? I didn’t. Not until the end where the dish won over the evil food critic. Those perfect round little circles, layered neatly inside a casserole dish. Today’s recipe is not even close in style (but definitely equal in flavor). I love zucchini fries, more so than traditional potato fries. I got the idea to pair them up with eggplant then tie it all together with spicy tomato dipping sauce. And the best part is they are baked.


Crispy baked zucchini and eggplant fries with spicy tomato dipping sauce.

I had the idea for these Ratatouille Fries back in April when #SundaySupper did a dinner and a movie theme. Although I had my recipe picked out, I didn’t make them in time (not to mention summer is a better time to make them when zucchini and eggplant are more abundant).


Crispy Baked Ratatouille (Zucchini and Eggplant) Fries | www.chocolatemoosey.com

Zucchini and eggplant are pretty healthy on their own; after all, most vegetables are. I opted to keep them healthy by baking instead of frying. Don’t worry – they are still pretty crispy. The secret is in the breading – cornflakes. Or panko, but I didn’t have any so cornflakes it is.


Crispy Baked Ratatouille (Zucchini and Eggplant) Fries | www.chocolatemoosey.com

The dipping sauce is my go-to pizza sauce, mainly because there is little prep involved. Throw everything in a saucepan, boil and simmer 20 minutes, then dip away. I added a bit of cayenne pepper for the heat, but feel free to leave it out.
Crispy Baked Ratatouille (Zucchini and Eggplant) Fries With Spicy Tomato Dipping Sauce
 
Author:
Serves: 2 servings of fries
Ingredients
Fries
  • 2 tablespoons flour
  • 1 egg
  • 1 cup crushed cornflakes or panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/2 pound total of zucchini and eggplant, cut into roughly 3 inch strips
Spicy Tomato Dipping Sauce
  • 6 ounces tomato paste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 1/2 tablespoons dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup water
  • 1 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
Instructions
For the fries
  1. Preheat oven to 425F degrees. Line a baking sheet with foil.
  2. In one shallow bowl, add the flour. In another shallow bowl, beat the egg lightly with a fork. In a third shallow bowl, combine the cornflakes, cheese, salt, and garlic powder.
  3. Taking one fry, coat it with flour and shake off the excess. Dip it into the egg then coat it in the cornflake mixture. Place it on the baking sheet. Repeat with the remaining fries.
  4. Bake 20 minutes or until golden and crisp. While the fries are baking, make the sauce.
For the sauce:
  1. In a medium saucepan, combine the tomato paste, garlic powder, onion powder, parsley, oregano, basil, water, sugar, and cayenne. Bring to a boil then turn it down to a simmer. Cover and cook for 20 minutes, stirring occasionally. Let cool 5 minutes then serve. Refrigerate any leftovers.

 

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Comments

  1. Send these for breakfast, please. :D

  2. They look so crunchy and yummy! Great snack!

  3. Mmmm, I’m a ratatouille lover and these would be awesome!

  4. Oh YUM! Baked eggplant & zucchini are my go-to vegetable side dish (just with a bit of oil, nothing fancy). I can’t wait to try this!!!

  5. Made these tonight with lasagna rolls–they were incredible! Great alternative to mozzarella sticks!

  6. Carla,
    I had no clue what ratatouille was until the movie, but that combination of veggies was in my standard spaghetti sauce so I knew the dish would work on the (animated) screen as well.
    These fries look great–if I could stop putting up zucchini for winter long enough to enjoy them now, I’d love to try it.
    Thanks!

  7. It looks delicious and seems perfect with the tomato dip. Thanks for posting.

  8. I dunno how I missed this till now, but this recipe is pure genius. I am so going to make this!

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