baked-egggplant-fries

Your kids go to town whenever a plate of french fries is within reach. Change up their snacking habits with a healthy alternative: baked eggplant fries. Courtesy of The Iron You, this recipe calls for baked veggies that you can even coat in cornmeal for extra crunch. Since the bite sized eats are baked and not fried, you can pile these on a plate in front of your kiddos without worrying about the fat or calorie count. Heat up some jarred tomato sauce for an easy dipping side.

Note: You can use almond flour+arrowroot powder or just plain cornmeal for the coating. Both works and are super good. Your choice.

Serves 6

Ingredients: 
1 medium eggplant, peeled and cut into matchsticks
1 cup almond flour/meal + 2 tablespoon arrowroot powder OR 1 ½ cups cornmeal
1 ½ teaspoon fine grain sea salt, divided
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon olive oil
2 free-range organic eggs

Method:
1. Lay eggplant matchsticks in a single layer on a baking sheet lined with paper towels. Sprinkle with 1 teaspoon of salt and let stand for 25 minutes.

2. At the 25-minute mark, pat dry the eggplant matchsticks with paper towels.

3. Preheat oven to 400°F (200°C) and place a rack in the middle. Lightly grease with olive oil a baking sheet.

4. In a medium bowl, combine remaining ½ teaspoon of salt, almond meal+arrowroot powder (or cornmeal), garlic powder, paprika and oregano.

5. Crack two eggs in a small bowl and lightly beat. One by one, dip the eggplant matchsticks in the beaten eggs, and transfer to the almond meal mixture (or cornmeal), being sure to coat them thoroughly.

6. Place eggplant matchsticks on a baking sheet and bake for 20-25 minutes, flipping them at the 12 minute mark.

Have you tried these healthy alternatives to french fries? Tell us below!

Recipe and photo courtesy of The Iron You. 

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