Eggplant fries with cumin honey and garlic labneh

Ingredients:

• 1 eggplant
• 2 cups cornstarch
• 2 tbsp cumin, ground
• ½ cup honey
• 1 cup labneh or thick Greek yogurt
• 1 lemon, juiced
• 1 clove garlic, diced
• canola oil for frying (quantity will depend on the size of your pot or fryer)
• ½ tsp salt, for seasoning
• 1 cup flat leaf parsley

Directions:

For the Garnishes:

1. In a bowl, mix yogurt, salt, lemon juice and grated garlic.
2. In another bowl, mix honey and cumin.
3. Reserve for use.

For the Eggplant Fries:

1. Place oil in a pot and set on medium heat until the oil reaches a temperature of 375 F degrees. 
2. When oil is at temperature, fry parsley until crispy. 
3. Cut the eggplant in half, lengthwise. Place each half cut-side down and slice it lengthwise again to make quarters. Then cut each quarter into finger-width strips to form “fries.” (Removing the skin is optional.)
4. Coat the eggplant in cornstarch and fry until golden and crispy. Season with salt. 
5. Drizzle with honey and yogurt. Top with fried parsley. 
6. Enjoy! 

Tip: Make sure to dust off the coating of cornstarch by shaking the eggplant over your bowl in your hands. You want a thin layer of cornstarch just enough to make the fries crispy but not leave a film