These fries are SO tasty! My suggestion is to check out your local farmer's market (I just got 2 HUGE eggplant for $1!). Since you are going through the preparation to make them, why not do a quadruple batch!? So, what I did was prepare the eggplant fries and instead of baking them all right away, I froze a couple of Ziplocks full so I have an easy addition to dinner on those busy nights!
I have lots of tips and tricks like this in my Kids Color Cookbook: The Art of Eating Healthy: Kids. Click HERE to find. Happy Eating! I really appreciate all your support!
SMOKED CHICKEN and EGGPLANT FRIES!
I'm not a fan of chicken; it is often too dry for my liking. BUT we just got a smoker and OH MY! Smoked chicken is SO good! The flavor is unbeatable! Click HERE to find the one I use.
Smoking meats is one of the most natural (Paleo) ways to prepare meats. Happy Eating!
"HEALTHIFIED" FRIES
2 eggplants
2 cups almond flour
Cayenne pepper to taste
Salt and pepper to taste
2 eggs, beaten
Coconut Oil Spray
Peel and cut the eggplant into french-fry shapes. Set aside.
In a shallow bowl, stir together the almond flour, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl and whip until frothy. Preheat oven to 400 degrees F.
Dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture. Place the eggplant on a cookie sheet (I sprayed that with the coconut oil), then spray eggplant with a dusting of coconut oil. Bake for 15 minutes or until crispy and brown.
Note: I reheated them in the oven the next day because the eggplant I used was HUGE, and they got even crispier and we like them better.
Make sure to watch the ketchup...those sugars can really add up.
Makes 8 servings
NUTRITIONAL COMPARISON (per serving)
Potato Fries = 283 calories, 13g fat, 7g protein, 35g carbs, 6g fiber (29g effective carbs)
“Healthified” Fries = 185 calories, 13g fat, 7.8g protein, 13g carbs, 7.6g fiber (5.4g effective carbs)
I just made Peanut butter encrusted root veggies tonIGHT! I didnt think to use eggplant...thanks for the idea~
ReplyDeleteYour welcome. Hope you like them! :)
DeleteThe fries are so yummy. The fries satisfied my "comfort" food craving.
ReplyDeleteLooks great Maria! What could one use in place of eggs?
ReplyDeleteThe eggs are just to get the other ingredients to stick so maybe just some melted butter or coconut oil? Good luck! :)
DeleteThese were really good! Should'nt worry about the seeds right? Wish I had more seasoning to put on them and maybe can freeze them somehow?
ReplyDeleteYes, don't worry about the seeds. You can try different spices and yes, they do freeze. :)
DeleteCould'nt believe how fry like they were and like in a freezer bag after cooking then just have to reheat? I would love a list of foods we can make ahead of time and how to freeze them and that since many days I'm not in the cooking mood so that way a motivated day I can make a bunch in advance :)
ReplyDeleteYes, we just freeze them and pop them in the oven to warm/crisp back up. :)
DeleteYou bake them before freezing or just make and throw in a freezer bag I'm thinking?
DeleteI make per the above instructions and then freeze. :)
DeleteMaria, do you salt and drain the eggplant for this recipe before coating and baking?
ReplyDeleteNope, just cut and dip as directed. :)
DeleteWow, I just tried the fries. I've never eaten anything Low Carb which comes so close to the original and tastes so good at the same time. I can't get over how awesome your eggplant recipes are =)
ReplyDeleteThanks! It is amazing what you can do with an eggplant! :)
DeleteAbsolutely:)
DeleteI'm from Germany and I was looking through your recipes and was wondering what was an "eggplant", because you used it everywhere. When I looked it up I was seriously like "THAT" is in there? WOW :o
Oh Yum! I used this method to make eggplant slices, in the pan with coconut oil! YUM! DH was very impressed too (kept saying it tastes like walnuts!)... he said it was one of the best dishes I'd come up with lately. I wish my "bread" pudding had turned out as well though :( will have to attempt that one again. Funny thing is I salted the eggplants before coating them and I had no problems eating them, but the ones in the pudding, weren't salted to get rid of the bitterness, and they made the roof of my mouth itch. Very weird.
ReplyDeleteI'm surprised that the eggplant gets cooked enough in 15 mins. It seems that with any eggplant recipe I've made, cooking the eggplant until completely soft is important in order for it to not to taste bitter and "green." Are these fries soft inside?
ReplyDeleteThese are nice and soft and not bitter at all. You may have to bake a little longer depending on how thick you sliced the "Fries". :)
DeleteOn your blog the carbs are 5 but in your cookbook it says 13. Which is right
ReplyDeleteWhich cookbook? I updated the above with the Savory cookbook numbers which should be correct. :)
DeleteThe childrens cookbook
ReplyDeleteI'm so sorry. Copies the wrong french fry nutritional info (portobello one from my Savory cookbook). The above is correct not. Thanks! :)
DeleteI've never eaten eggplant before, but I bought one today to try your fries. OMG, they were delicious! I have 2 boys (4yrs and 2yrs) I've tried zucchini, green bean, sweet potato, and carrot fries, they didn't like any of them. They loved these! I 1/4 the recipe since I wasn't sure if we'd like them. I wish I would have made more. but I think I'll make the refried beans tomorrow with the leftover eggplant. I'm excited about it! Thank you for all of these wonderful recipes! I just ordered 2 of your books and some Jay Robb. THANK YOU!!!!
ReplyDeleteAwesome! Thank you! :)
DeleteThese are delicious!!!
ReplyDelete