Eggplant Fries

Gone are the days of plain potato fries, now you can turn most vegetables into chips zucchini, sweet potato and as i tried to today eggplant. I wasn’t to sure how they would turn out so i just tried a small batch. They were delicious, crunchy on the outside and soft and almost creamy on the inside, a fantastic combination full of flavour.


As i’m a throw a bit of this and a little of that in, type of cook that rarely measures ingredients let alone write down what i have done. This is what i used you can add as much herbs depending on your tastes.

What you’ll need

1/2 eggplant
1/2 cup almond flour
Dried herbs Thyme, Oregano, Basil
Salt and pepper
1/4 chicken stock cube (optional) Massel is a fructose friendly brand
Organic egg

  • Peel the skin off your eggplant and cut into finger sized chips
  • Sprinkle with salt and leave in a colander for about 20mins to remove the excess water
  • Pre heat your oven to 150
  • In a bowl add your almond meal, herbs salt, pepper and mix
  • In a separate bowl add your egg and lightly whisk
  • Once your eggplant has been sitting for the 20 mins gently pat dry with some paper towel
  • Coat the eggplant fingers in the egg
  • Then coat them with the almond mix
  • Pop on a baking tray lined with baking paper
  • Cook for 10 mins, then turn over and cook for further 10 mins
About to go in the oven

About to go in the oven

Serve warm as a side dish, a nice snack or with some tasty dip.



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