The first time I ever had eggplant fries was back in 2013 at a restaurant called Max Burger in Longmeadow, MA (I always got the “Grateful Veg” for my meal – it’s amaaazing… and I only remember the year because we were celebrating my sister’s graduation). I haven’t been there in years because I don’t live in Connecticut anymore, but it turns out they don’t serve their crispy, deeeeeelicious (and might I add extremely greasy ) eggplant fries nowadays. That night, my sister and I devoured a whole plate of them and then we decided immediately that we needed to re-create them. When Lauren and I lived together, we used to make them several times per month to snack on or to put on top of veggie pizzas.
These golden eggplant fries get their bright color from nutritional yeast and turmeric and they’re coated in almond flour (HUGE game changer for baking & breading). They’re a little time consuming and it definitely helps when you have a hand (we got our eggplant fry assembly line down, HA), but I promise you it’s worth it. I also added chia seeds to the mixture for a little extra crunch to the outside (heart healthy fats for the win too!).
They’re golden and crispy on the outside and soft on the inside. Eggplant holds a lot of moisture, so I highly recommend that you salt them and “sweat” them for a little bit. I’ve skipped this step before and there’s definitely a difference in how they taste. Eat ’em plain or dip them in anything – hummus (personal favorite), guac, salsa, ketchup, mustard.. yummm!
This recipe works great with zucchini, summer squash and avocado too. Make allll the fries!
Golden Baked Eggplant Fries
- 1 medium eggplant
- 1 cup almond flour
- 1 tbsp chia seeds
- 1 egg
- 2 egg whites
- Splash of almond milk
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp ground black pepper
- 1 tbsp nutritional yeast
- Dash of Himalayan pink salt
Preheat the oven to 400 degrees F. Peel eggplant and cut into 1/4" slices. Place them in a collander and lightly salt. Let sit for at least 15-20 minutes.
Meanwhile, whisk together the eggs, egg whites and a splash of almond milk in a small bowl. In a separate bowl, combine the almond flour, spices, and the chia seeds. (The nutritional yeast isn't pictured here - I decided to add it in at the last minute!).
Rinse off the eggplant slices then pat dry. Cut each eggplant vertically into 3-4 pieces to make fry shapes.
In small batches, coat the eggplant fries in the egg mixture (I usually do 5 at a time) then toss in the almond flour mixture to coat both sides evenly.
Bake for 13-15 minutes, flip them, then bake for another 13-15 minutes or until they are golden brown.