Baked Eggplant Fries (Paleo)

I’ve been to the beach a lot this summer. This, of course, means I’ve also been on the NJ boardwalk.

And have been assaulted by all the delicious-smelling foods. 

Now, I might not want to eat said food, but I’m not gonna lie, it smells good! 

Case in point: french fries. Boardwalk food or not, I rarely like the taste. Yet, their smell is ever so alluring…

So, I decided to make my own fries that would taste yummy to me. And might I say, they are ever so addicting. 

And delicious-smelling 🙂

Baked Eggplant Fries 

Ingredients:

1 eggplant 

Salt 

1/3 cup coconut flour 

3 eggs

2 tbsp water 

1 cup almonds 

4 tsp garlic powder 

2 tsp basil 

2 tsp oregano 

2 tsp thyme 

1 tsp rosemary 

Salt and pepper 

Directions:

Preheat oven to 425 and grease baking pans. Cut eggplant into fry-sized pieces, place in a single layer on the baking pans, and sprinkle with salt. Let sit for 15 minutes to sweat.

Meanwhile, spread coconut flour in a bowl*. Set aside.

Whisk together eggs and water in another small bowl*. Set aside. 

Grind almonds into very fine pieces in a food processor. Transfer to a third bowl* and mix in garlic powder, basil, oregano, thyme, rosemary, salt and pepper. Set aside.

Take the eggplant and place in coconut flour until coated. Next, dunk in the egg bowl until wet. Finally, roll in the almond mixture until completely coated. Return to the baking pan and repeat until all eggplant fries are “dressed.”

Place in the oven and bake for 12 minutes. Take out, roll eggplant to its opposite side (I found rolling to be easier than flipping) and bake for another 10 minutes. Serve! 

*When I first made these, I took each individual eggplant fry and transferred it from bowl to bowl. Although this method works very well, it is time consuming. However, taking a handful of fries at a time, placing them into a bowl WITH A LID, and shaking them up until they are covered in coconut flour/egg/almonds speeds up the prep time. 

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