So, how are you doing in these strange days of quarantine? It doesn’t get easier does it?
Uncertainty disquiets us.
I ventured to the grocery store yesterday for the first time in a month & damn near had a panic attack before I could get inside.
We are suddenly living in a world where folks wear face masks and gloves to buy food.
I refuse to get used to it.
Yet, here we are and here we will be for months, right? Years?
Right now we all need a bit of comfort, and my versions of comfort food won’t lead to bloating & lethargy. Meals begin to lighten up with the change of season anyway. Perfect time to “eat the rainbow” and keep our immune systems bustling.
Enter Eggplant Fries.
Low carb. Rich in vitamins & minerals. Easy to prep. Shall I continue?
I know, I know. The world of healthy fries is varied and tricky, even though I don’t own one of these mythical air-fryers the entire world keeps trying to convince me to buy.
You say you hate eggplant? Mushy & bitter you say?
Let’s discuss.
Honestly I don’t think I’ve ever experienced this bitter eggplant everyone speaks of. Mushy? Sure, when ill-prepared. But downright bitter? Nope.
The answer to both potential conundrums is simply salting your eggplant. This step rids your fries of excess water.
It isn’t an all day affair either. Just lightly salt your eggplant before beginning to prep the rest of your meal. 20-30 minutes draws out more than enough water.
This recipe doesn’t even require the freshest of eggplant. I purchased mine on sale, well past its prime, and then it continued to sit in the fridge another week or so. Ooopsies.
Not ideal, perhaps. But perfectly fine for this application.
Another issue to tackle is breading. I had a half bag of High Key Snacks Keto Crunch laying around, which is simply a keto-friendly snack made of cheese & egg white. Ridiculously crunchy (maybe a bit too much so for basic snacking). A whizz in the food processor with gluten free breadcrumb if you’d like.
Broiling the fries makes all the difference. The brief cooking time & high temp doesn’t allow the eggplant to get soggy.
The result is a legitimately supa-crunchy, low-carb, keto & paleo friendly veggie fry that cooks in less than 10 minutes. Serve with your condiment of choice & a sprinkling of spice or squeeze of lime.
Add this bad boy to your repertoire.
And enjoy.
Small Batch Eggplant Fries
Equipment
- sheet pan, parchment paper, food processor
Ingredients
- 1/2 medium eggplant peeled & sliced into wedges
- dash salt
- 1 egg
- 1 tsp garlic powder
- 1/2 cup High Key Cheese Crunch &/or gluten free bread crumbs
- 1 tsp hot sauce- optional
Instructions
- Preheat oven to Broil. As oven warms, prep half eggplant by peeling and slicing into wedges. Set slices on paper towels and sprinkle very lightly with salt. As eggplant drains, prep dredging station by cracking egg into a shallow plate. Add a tsp of water, hot sauce if using, and garlic powder.Pulse High Key snacks &/or gluten free bread crumbs in food processor. Add to shallow plate or bowl with garlic powder.Cover sheet pan with parchment paper.Gently squeeze any water from eggplant in paper towels.
- Dredge eggplant in egg mixture and then into bread crumbs. Set on parchment paper in one layer with spacing between each.Broil for 5 minutesGently flip fries and cook for another 5 minutes or until browned. Sprinkle with salt & smoked paprika if using.Serve immediately with condiments of choice.
Notes
- As with most of my recipes, they can and should be adapted to your taste. Like tons of flavor? Add dried herbs & spices to your dredge. Za'atar, Italian seasoning, or even Everything Bagel Seasoning would all be welcome.
- Parmesan cheese would work great in the dredge, and I definitely use it if not already using the High Key snacks, which are made of cheese.
- Like all fries these are best eaten hot & will begin to lose their crunchiness as they cool.
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