Eggplant Fries

These delicious eggplant fries are shaped like fries, but they have the taste and texture of Calamari. If you dip them in marinara sauce or vegan cocktail sauce, you might not know the difference. You can eat them plain, but we ate them with leftover Vegan Ranch Dressing.

Eggplant is a good source of fiber and potassium, as well as Vitamin B6. According to the National Institutes of Health, “Vitamin B6 in coenzyme forms performs a wide variety of functions in the body and is extremely versatile, with involvement in more than 100 enzyme reactions, mostly concerned with protein metabolism.”

We used half the eggplant for these fries and the other half for our Grilled Eggplant Sandwich. We ate the sandwich for lunch and the fries as a side dish with dinner. Nothing goes to waste in our house!

These eggplant fries pair well with our Chickpea Kale Salad Sauté.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Eggplant Fries

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

These eggplant fries have the same texture and a similar flavor as calamari. Dip them in cocktail sauce or marinara and you might not know the difference.

• CourseSide Dish
• CuisineGluten Free, Italian, Oil Free, Soy Free, Vegan
• MealDinner, Lunch

Servings	Prep Time
4 servings	10 minutes

Cook Time	Passive Time
25 minutes	30 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time Passive Time 25 minutes 30 minutes

Eggplant Fries Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe These eggplant fries have the same texture and a similar flavor as calamari. Dip them in cocktail sauce or marinara and you might not know the difference. CourseSide Dish CuisineGluten Free, Italian, Oil Free, Soy Free, Vegan MealDinner, Lunch Servings Prep Time 4 servings 10 minutes Cook Time Passive Time 25 minutes 30 minutes Servings Prep Time 4 servings 10 minutes Cook Time Passive Time 25 minutes 30 minutes

Ingredients

• 1/2 medium eggplant
• 1/4 cup almond milk
• 2/3 cup almond meal
• 1 tsp dried rosemary
• 1 tsp oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

Servings: servings

Instructions

1. Preheat oven to 400 degrees.
2. Peel the purple skin from the eggplant.
3. Cut lengthwise to get four long slices of eggplant. Lay the slices on the cutting board.
4. Sprinkle each slice with salt and cover with a paper towel. Let sit at room temp for 30 minutes.
5. Dab off the excess moisture and cut into fry shapes.
6. Mix almond meal, rosemary, oregano, thyme, salt and pepper in a shallow bowl.
7. In a separate bowl, add the almond milk.
8. Dip each fry into the almond milk and then coat with the almond meal mixture.
9. Place each fry on a baking sheet lined with parchment paper.
10. Bake for 15 minutes. Turn the fries over and bake for another 10 to 15 minutes until brown and crispy on the outside.

    

Recipe Notes

Serving size is about 10 fries, depending on how large you cut them.

Inspired by Emma D'Alessandro over at One Green Planet.