Roma® Eggplant Fries with Parmesan and Sage
Roma® Eggplant Fries with Parmesan and Sage
Directions
- Pre heat fryer to 350 degrees.
- Fry sage leaves until crisp, remove and drain on paper towels. Allow to cool and gently crush removing the stems. Mix with parmesan and black pepper, set aside.
- Mix mayonnaise and sun-dried tomato pesto together in bowl.
- Deep fry eggplant fries from frozen until golden brown, remove from fryer and drain grease. Place eggplant in mixing bowl, add parmesan, sage mixture and toss to coat.
- Place in basket, cone, or on plate for service, serve with side of sun-dried tomato mayo for dipping.
Ingredients
- 1 lb Roma® Eggplant Battered Fries
- 1 tsp Peak Fresh Produce® Sage, fried crisp
- 1 tsp Roma® Cheese Grated, Parmesan
- 1/4 tsp Roma® Table Grind Black Pepper
- 1/2 cup West Creek® Whole Egg Mayo
- 2 tsp Roma® Pesto, Sun-Dried Tomato
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
