Baked Eggplant Fries (gluten-free, anti-candida, scd, paleo, vegetarian)


Baked-Eggplant-header-with-logo

I know it’s been a while since I’ve posted an actual blog-it hasn’t been a while since I’ve been writing recipes.  I write recipes almost every single day and most of the time they are a success as in they are ‘eatable’ but are they perfect?  Well, that’s why I usually remake them over and over again until they are pretty close to perfect.  Sometimes, I don’t have to make them over and over in order to get a perfect recipe.  Like this one for example.  I was really having a craving for fries and I wanted to do something completely different, which brings me to eggplant.  Usually eggplant is very moist when cooked, like sautéing for example.  It’s great in sauce dishes and I know a lot of people make eggplant pizza and lasagna with it–but what about fries?

This is a fairly simple snack or side to make with any meal and it’s a nutritious one at that!

The ingredients are pretty straight forward:

  • 1 eggplant sliced to shape of fries (however you like your fries from thin to steak fries)
  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. mineral salt (Himalayan Salt works great)
  • 2 eggs
  • 1 Tbsp. coconut oil (melted)

You can cut the fries however you like but take note, when you cut them thinner the baking time will be less and you’ll have to move them around so they don’t get overly crispy (especially those around the edges of the baking sheet).  The opposite is true with the thicker steak fries.  Expect to cook the thicker cut fries longer and you’ll have to flip them halfway through the baking process.

I cut mine between thin and thick.Cut-Eggplant-into-Fries-Website-w-logo

As you can see, some of them are slightly thicker than the others and that’s totally fine-just remember that when you are baking them as they may need a little more time to bake.

The instructions are pretty straight forward also, especially if you’ve ever breaded anything before.  I’ll break it down just how I did it just in case this is your first attempt at breading something.

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet (preferably stainless steel-aluminum free) with bleach-free parchment paper.
  3. If you haven’t already, slice the eggplant to your desired thickness keeping the skin on. (discard the top leafy part of the eggplant)
  4. In a mixing bowl stir together dry ingredients: almond flour, coconut flour, seasonings, and salt.
  5. In a separate mixing bowl whisk together the eggs and coconut oil.
  6. Start by taking a few slices of eggplant and soak them in the egg mixture for a few seconds, shake off excess egg batter and transfer eggplant into dry mixture.  (Tip: one thing I do is take a plate and spread out the dry mixture to prevent the bowl from getting soggy.  It’s also easier to roll the fries on a plate vs. a bowl.  After coating some of the fries, I add a little more flour mixture to the plate and continue this until the fries are completely done.)
  7. Transfer the battered fries to the baking sheet and allow a little space between the pieces.
  8. Depending on how you cut your eggplant you may need more than one baking sheet to complete the full batch.  (I used 2 baking sheets when I cut this eggplant into these thinner slices)
  9. Bake for 25-30 minutes, after 20 minutes flip the fries and continue to bake for 5-10 minutes until golden brown.
  10. Remove from oven, plate and enjoy!

Note: If you find that these are a little on the ‘dry’ side for you, take some Extra Virgin Olive Oil and drizzle over the fries once they are done baking.  These are also delicious with a side of homemade quick ranch or Dijon mustard!

Egg-plant-Fries-Website-w-logo

Baked Eggplant Fries

  • Servings: 4-6
  • Difficulty: Easy
  • Print
 

Eggplant-Fries-Website-w-logo

Ingredients:

  • 1 eggplant sliced to shape of fries (however you like your fries from thin to steak fries)
  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. mineral salt (Himalayan Salt works great)
  • 2 eggs
  • 1 Tbsp. coconut oil (melted)

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet (preferably stainless steel-aluminum free) with bleach-free parchment paper.
  3. If you haven’t already, slice the eggplant to your desired thickness keeping the skin on. (discard the top leafy part of the eggplant)
  4. In a mixing bowl stir together dry ingredients: almond flour, coconut flour, seasonings, and salt.
  5. In a separate mixing bowl whisk together the eggs and coconut oil.
  6. Start by taking a few slices of eggplant and soak them in the egg mixture for a few seconds, shake off excess egg batter and transfer eggplant into dry mixture.  (Tip: one thing I do is take a plate and spread out the dry mixture to prevent the bowl from getting soggy.  It’s also easier to roll the fries on a plate vs. a bowl.  After coating some of the fries, I add a little more flour mixture to the plate and continue this until the fries are completely done.)
  7. Transfer the battered fries to the baking sheet and allow a little space between the pieces.
  8. Depending on how you cut your eggplant you may need more than one baking sheet to complete the full batch.  (I used 2 baking sheets when I cut this eggplant into these thinner slices)
  9. Bake for 25-30 minutes, after 20 minutes flip the fries and continue to bake for 5-10 minutes until golden brown.
  10. Remove from oven, plate and enjoy!

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