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Mark Reinfeld: Vegan Baked Eggplant Sesame Fries

Mark Reinfeld: Vegan Baked Eggplant Sesame Fries

Our final recipe from Mark Reinfeld, plant based chef and author, in this series – Baked Sesame Zucchini Fries! Delicious.


  • 1/3 cup flour, such as a gluten-free flour blend
  • 1 medium eggplant peeled, cut in half, sliced lengthwise, and then sliced into 1 by 1 by 6-inch strips.

Dipping Ingredients

  • 1 cup almond, soy, or coconut milk
  • 11/2 teaspoons toasted sesame oil (optional)
  • 1/4 teaspoon Chinese five-spice powder

Coating Ingredients

  • 1/4 cup plus 2 tablespoons bread crumbs (try panko or gluten-free)
  • 1/4 cup white sesame seeds
  • 2 tablespoons black sesame seeds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon Chinese five-spice powder


  • Preheat the oven to 400°F. Place the flour on a small plate. Place the dipping ingre- dients in a bowl and whisk well. Place the coating ingredients in another bowl and mix well.
  • To form sticks, place zucchini strips in the flour and coat well. Using one hand, place the zucchini in the dipping liquid and transfer to the bowl of coating. Us- ing your other hand, coat the zucchini strips well and place on a well-oiled or parchment paper–lined baking sheet.
  • Bake for 10 minutes, flip, and cook for another 5 minutes, or until slightly golden and crispy.



  • Replace the eggplant with zucchini or parsnip.
  • Add 1 tablespoon of shredded coconut to the coating.
  • Replace the sesame seeds with finely chopped nuts or seeds, such as pecans, walnuts, pista- chios, or macadamia nuts.

If you loved this, why not try the BBQ Tacos.

For even more inspiration, Mark’s latest recipe book is out now

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