Unbelievable, unbelievable, unbelievable! This low-carb eggplant fries recipe is now out of this world! Okay, maybe that’s a slight exaggeration — but seriously it’s so easy to follow, and tastes so good, that even my skeptical husband has been raving over how much he enjoyed them. Yum!
While I was in Rome, I tried something called “eggplant fries,” and they’re kind of addicting! I find I crave them when I’m home, so I’m always looking for new ways to cook them. This recipe makes me feel like I’m cheating on my low-carb diet, but it’s actually really healthy. It’s just a combination of eggplant and zucchini, but the zucchini is cut much shorter than the eggplant. I call it “eggplant fries,” because I feel eggplants are more like fries than zucchini are, but I’m not sure that’s technically correct
Crisp. Salty. Immersion. These fries are the low-carb answer to eating vegetables and satisfy everyone. Before you know it, the kids will be screaming for eggplant. Who would have thought it?
30 + 15 m average
- Preheat the oven to 200°C (400°F). Set aside the parchment paper-lined baking sheet(s).
- Cut off the stems and peel the aubergines with a vegetable peeler or sharp knife. Cut the fries into 8 x 1.2 cm slices. Set it aside.
- In a shallow bowl, mix the almond flour, cayenne pepper, salt and black pepper. Place the eggs and coconut oil in a small bowl and beat until smooth.
- Using one hand, dip a few slices of eggplant into the egg mixture and submerge them on all sides. Let the excess egg drip off, then use your other hand to lightly dip each piece into the flour mixture. Transfer to one or more baking sheets and repeat until fully cooked. (see tip)
- Bake the fries for 7-8 minutes on the middle rack of the oven, turn and bake for another 7-8 minutes until crisp and golden brown.
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