Baked Garlic Eggplant Fries with Avocado & Herb Dip

Due to popular demand, I present you with my latest diet treat! I posted a picture of this on Facebook and everyone seemed to go crazy over it, so here we are! 

A word of warning: this recipe is still in its perfecting stages. While it is delicious as it is, I'm looking to amp it up this week, so stay tuned!

Baked Garlic Eggplant Fries with Avocado and Herb Dip

1 eggplant
2-3 cloves garlic, minced
sunflower seed oil, coconut oil or olive oil
1 ripe avocado
1/3 cup plain yogurt
2 green onions, minced
1/4 cup minced fresh cilantro
ground red pepper

Peel skin from eggplant with a peeler or "skin" it with a knife. Slice ends off and cut in half lengthwise. 

Cut lengthwise again into 1" sections. Cut each section in to 1" slices.

Arrange slices on a large baking sheet and drizzle with oil. Toss slices to coat, then sprinkle garlic throughout.

Bake at 400 for 15 minutes, then with a metal spatula, flip eggplant and bake another 15 minutes. Bake longer if needed.

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Avocado & Herb Dip:

Peel and seed avocado. In a bowl, mash avocado well. Add yogurt, green onion and cilantro. Sprinkle red pepper on top, or mix into dip, if desired.

Bon Apetit!