Eggplant Fries With Yogurt Dipping Sauce

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Yogurt Dipping Sauce:

1 cup Greek-style yogurt

1 1/2 tablespoons minced cornichons

3/4 tablespoon grated lemon peel

3/4 teaspoon za'atar

3/4 to 1 teaspoon dried oregano (optional)

Lemon juice, to taste

Salt and pepper, to taste

2 to 3 teaspoons water, if needed


1 1/2 to 2 pounds globe eggplant

2 cups rice flour

3 tablespoons za'atar (see Note)

2 tablespoons garlic powder

1 tablespoon fine sea salt + more to taste

Rice bran oil, canola or vegetable oil for frying

Lemon wedges

Chopped Italian parsley

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