Cocktail Recipes, Spirits, and Local Bars

Baked Balsamic Eggplant Fries Recipe

Baked Balsamic Eggplant Fries Recipe

Baked Balsamic Eggplant Fries

What a fun snack to make on a chilly day. You only need a few ingredients. Eggplant, check. You probably have these ingredients already hiding in your fridge and pantry so it’s an easy one to whip up.

They can be dipped into fresh tomato sauce, sprinkled with sea salt, nutritional yeast, or Parmesan cheese. Cooked tender crisp and tossed with fresh organic herbs, these fries are the perfect snack for your 3 p.m. slump or for the kiddies as an after school snack. Whichever way you decide to nibble on these lil’ guys, you’re gonna be happy you made ‘em. I promise.

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup green tea, brewed and chilled
  • Juice of 1 lemon, flesh reserved for roasting
  • 1/3 teaspoon sea salt
  • 5 basil leaves, chopped finely
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons ground flax seeds
  • 1 large eggplant, cut into 1/3-inch-thick slices

Oven Roasted Eggplant Cubes with Balsamic Vinaigrette

These oven roasted eggplant cubes are a delicious, much healthier alternative to potato fries. The recipe for the balsamic vinaigrette is of Mediterranean inspiration with strong Greek flavors. Super easy to make and 100% healthy, this recipe is also entirely paleo, gluten-free, vegan, low-carb, dairy-free, flourless, nut-free and egg-free.

What I like about this recipe is that it is so easy to make and so versatile. Don’t like eggplant? Try zucchini instead, or potatoes. This vinaigrette will do the trick for most vegetables. The whole thing only takes 5 minutes to whip up. Quickly spread it on a pan, throw in in the oven and BAM, done. Simple, fast and so very effective.

Bake some chicken breasts on a second pan and you have the perfect no-fuss, guilt-free 30-minute weeknight meal. How about that? Love it.

You could even adapt this recipe for the barbecue by slicing the eggplant lengthwise instead and use the vinaigrette as a marinade instead.


Eggplant Fries – Baked, Not Fried

By Jose Gil Published: August 16, 2015 If you’ve tried fried zucchini sticks and fell in love, you’re in for a real treat. The best news is, these eggplant fries aren’t actually fried. They’re baked! They crispy and include a great herb mixture that is sure to satisfy. If your not a big fan of Eggplant or Aubergine here is a great [&hellip] 0 out of 5 stars based on 0 reviews Yield: 1 bowl

Eggplant Fries – Baked, Not Fried

If you’ve tried fried zucchini sticks and fell in love, you’re in for a real treat. The best news is, these eggplant fries aren’t actually fried. They’re baked! They crispy and include a great herb mixture that is sure to satisfy.

If your not a big fan of Eggplant or Aubergine here is a great way to eat this very healthy vegetable.

Serve with marinara sauce or a spicy mayo.

Ingredients

    1 large eggplant 2 eggs 1 1/4 cups breadcrumbs 1 tbsp Balsamic Vinegar 1 cup grated Parmesan 1 teaspoon oregano 1 teaspoon basil Coarse salt and pepper

Steps

Put your rack near the top of your oven and make sure there is space for your baking sheet and eggplant. Set the oven to the grill / broil setting.

Cut your eggplant into wedges, making them fairly thin, so the eggplant will soften when you grill / broil it. Set aside.

Whisk the eggs into a shallow bowl or baking dish then add the Balsamic Vinegar. Set aside.

Combine the breadcrumbs, Parmesan, oregano, basil, salt and pepper in a shallow bowl or baking dish. Set aside.

One by one, dip your eggplant wedges into the egg and balsamic vinegar mixture and then the breadcrumb mixture, ensuring it’s completely coated. Place each wedge on a greased baking dish as you complete them.


Balsamic Eggplant:

  1. Preheat the oven to 400F and slice the eggplant into 1/2 inch round steaks (discard the stem and very bottom slice).
  2. Spray a large baking dish with non-stick spray and add the eggplant. Pour the balsamic over each slice of eggplant, brushing it with a silicone pastry brush to distribute it. Sprinkle the eggplant with salt. Let sit 5 minutes to allow the balsamic to soak in.
  3. Flip the eggplant to coat the other side in the rest of the balsamic and salt.
  4. Bake in 400F oven for 20 minutes.
  5. When the eggplant is done baking 20 minutes, carefully flip the eggplant and then cover it in the creamy spinach sauce. Bake 400F for 10 minutes.

Creamy Spinach Topping:

  1. While the eggplant is cooking, quick soak raw cashews by boiling cashews in water for 3 minutes or microwave the cashews in just enough water to cover them for 2:30 minutes.
  2. Allow the cashews to cool slightly, drain the water from soaking and discard it.
  3. Add the softened cashews, fresh water, salt, garlic powder to a high speed blender. Blend 1 minute until creamy.
  4. Microwave the frozen spinach 3-4 minutes on high. After cooking, press the spinach against a fine mesh strainer to get out all the water.
  5. Once all the excess water is removed from the spinach, stir it together with the cashew sauce.

Tomato salad

  1. Chop the tomatoes, red onion and flat leaf parsley. Combine with salt and garlic powder in a bowl.
  2. Once the eggplant is done baking, spoon the tomato mixture over top.

What you need to make this recipe


I spent last night brainstorming recipes for eggplant in my head.

I thought of a healthy eggplant parm, a poached eggplant omelet and a roasted eggplant n’ vegetable medley…

And then I thought some more.

When I was growing up, my Pop-Pop taught me how to make eggplant parm and we honestly made it twice a week as soon as I got home from school. It was amazing and he made the best eggplant parm I’ve ever had. Here we are many years later where I can’t have those glutenous breadcrumbs and still can’t eat dairy, so I decided to get a bit creative and make a simple eggplant dish. Pop-Pop always served his eggplant parm over slippery pasta to soak up all the creamy goodness. It was one of my favorite childhood meals.

But then I grew up, moved to Manhattan and forgot just how good eggplant is.

I had two pretty n’ purple eggplants in my fridge this week and lots of fun condiments from balsamic to paprika and hummus to fresh basil leftover from my guacamole making adventure, and instantly eggplant fries popped into my head.

What a fun snack to make on a chilly Manhattan day. Quick, simple and can be in the oven in less thatn 5 minutes. You only need a few ingredients. Eggplant, check. Sea salt, check. Balsamic vinegar, check. Fresh basil and paprika, check and check. You probably have these ingredients already hiding in your fridge and pantry so it’s an easy one to whip up.

I realized there aren’t too many unique eggplant recipes out there besides the traditional dishes we’re all familiar with, so I decided to whip up a batch of eggplant fries.

They can be dipped into my sweet homemade ketchup (that I’ve been making weekly because it’s SO GOOD), fresh tomato sauce or sprinkled with sea salt.

Cooked tender crisp and tossed with fresh organic herbs, these fries are the perfect snack for your 3 PM slump or for the kiddies as an after school snack.

I’m even thinking about serving them with a fancy pesto sauce and balsamic reduction as a holiday appetizer.

Whichever way you decide to nibble on these lil’ guys, you’re gunna be happy you made ’em.

You might like them so much that you make ’em again next week.

Eggplant Fries

Gluten-Free and Vegetarian

Serves 2-4

  • 1 large eggplant
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. extra virgin olive oil
  • 1/3 cup green tea, brewed and chilled
  • Juice of 1 fresh lemon
  • 1/3 tsp. sea salt
  • 5 fresh basil leaves, finely chopped
  • 1/4 tsp. smoked paprika
  • 2 Tbsp. ground flax seeds
  • 1 large heirloom tomato, diced
  • 3/4 cup sun-dried tomatoes
  • 1/2 small shallot, diced
  • 2 Tbsp. extra-virgin olive oil
  • 3 Medjool dates, pitted
  • 2 Tbsp. golden raisins
  • 2 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • pinch sea salt
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine balsamic, olive oil, green tea, lemon juice, sea salt, basil, paprika and flax seeds mix well to combine. Set aside.
  3. Slice eggplant into 1/3 inch slices. Dip each eggplant slice into balsamic mixture to coat. Place eggplant slices onto a baking sheet or roasting pan. Toss lemon wedges on top.
  4. Bake for 20 minutes or until golden brown. Meanwhile, make the ketchup by combining all the ketchup ingredients in a food processor process until smooth and transfer to a small bowl and serve with the fries for a sweet dipping sauce.
  5. Remove the fries from oven set aside to cool for 2 minutes.
  6. Serve warm with the sweet ketchup or fresh tomato sauce, pesto or hummus for dipping. Store leftover ketchup in the fridge for up to 2 weeks.
  7. Enjoy.

Amie's#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


You won’t believe how easy it is to make these Crispy Baked Eggplant Fries. They’re free of gluten, dairy, soy, grains, eggs and sugar and they’re loaded with healthy fats, protein and fiber. These fries are also vegan and paleo so they can make anyone happy. Serve these eggplant fries with warm tomato sauce for dipping!

Who’s in the mood for a fun finger food? These vegan eggplant fries are not only delicious but they are super duper easy to make and they taste incredible.

Let me show you (and tell you via audio) how to make them!

There are a lot of images below in this featured article because the step-by-step directions are important so that you know exactly how to cut the eggplant into fry-like shapes.

How-To Make Eggplant Fries (AUDIO)

Listen below and hit the PLAY button to listen to the audio directions for how to make this recipe.

How-To Make Eggplant Fries

Okay, I’m going to break this down into 3 easy steps for you. That’s right: 1, 2, 3.

  1. Slice the eggplant into fry-like shapes per the images.
  2. Spray the eggplant with oil (coating all sides of the fry-like shapes).
  3. Dredge the eggplant pieces into almond flour and then sprinkle with sea salt and pepper. Then, BAKE and EAT.

Yes, once again, folks….it’s that easy!

SHOP the STORY

How to Make Homemade Almond Flour

I don’t use breadcrumbs for the crispy outer layer (as I mention in the audio segment above) so I’m showing you how to make homemade almond flour here in this image below (and in the notes section of the recipe at the bottom of this article).

I love using almond flour in place of breadcrumbs because almond flour is full of protein and healthy fats vs. breadcrumbs, which are highly inflammatory and made from white flour that turns to sugar in your body.

If you have almond flour in your pantry, you can skip this step.

But, if you don’t have almond flour, you can make it yourself using blanched sliced almonds. It takes less than 2 minutes and all you need to do is pulse it in a mini food processor.

Pre-Baking

Here, I simply dredged the eggplant pieces into the almond flour after spraying them with oil. Then, I sprinkled each fry with sea salt and pepper before putting them into the oven.

Post-Baking

Voila! Below is a quick snapshot of the Crispy Baked Eggplant Fries hot out of the oven. They are delicious, an easy recipe to whip up for a quick afternoon snack and they’re a great option for when you want to please a crowd. I know you’re going to love them.

Craving more healthy recipes? Subscribe to our FREE newsletter to receive new recipes and health tips straight to your inbox.

When you’re food shopping, try to buy organic ingredients. Here’s why I eat organic: The Benefits of Eating Organic .

If you make this recipe, rate it below and post a picture of it on social media (tag @TheHealthyApple). I’d love to hear from you you can follow me and chat with me directly on facebook // pinterest // instagram / / twitter or book a private session with me.


Roasted Graffiti Eggplant Fries

I came across this graffiti eggplant the other day at Whole Foods, and it was too gorgeous to not purchase. Nature never ceases to amaze me with its beauty. I’ve been on a time crunch very frequently as of late, so I decided to make a dish that would be quick, easy, and require very few ingredients. The first thing that came to my mind was to present the intricate, natural art of the eggplant’s skin, so I decided to make some Roasted Eggplant Fries. They were simple to make and tasted great!

You aren’t obligated to use a graffiti eggplant, although I think they look a little prettier than using a classic eggplant. Either way, using any type of eggplant will make the recipe taste just as fantastic. These fit most, if not all, dietary guidelines for those with restrictions. They’re gluten-free, refined sugar-free, vegetarian, vegan, low glycemic, low calorie, you name it. Plus, eggplant is filled with fiber, vitamin C, potassium, and vitamin B-6. They also contain anthocyanins, which are the flavonoids that create most of the pigments in red, purple, and blue fruits and vegetables. These have been shown to potentially have antioxidant properties and protect against cardiovascular disease, contain anti-inflammatory properties, can reduce blood pressure, among other health benefits ( National Institutes of Health ). It’s safe to say you should give these a try as soon as possible!


In a large bowl dissolve 2 tablespoons of the salt in 1 cup warm water. Add 2 quarts (8 cups) cold water. Set aside.

Trim the eggplants and cut them into 1/2 inch thick, 3- to 4-inch long sticks. Some people find eggplant skin difficult to digest you can remove and discard the peel if you like. Put the sticks in the salt water, use a pot lid or an upside-down plate to submerge them and keep them under the water (they will want to float), and let them sit 30 minutes. (Why are you doing this? It's called brining, and it magically helps eggplant hold its shape when you cook it.)

Meanwhile, in a medium bowl, combine the breadcrumbs, the remaining 1/2 teaspoon of salt, plus the pepper and cayenne, if you like. Add the oil and use your fingers to work the oil into the breadcrumb mixture. Transfer the mixture to a large plate or shallow bowl. Set aside.

Whisk the eggs to break them up completely seriously whisk them, you don't want any blobs of egg white in there. (When you lift the whisk up it should be as lifting it out of the water.)

Preheat an oven to 425 F. Liberally oil a large baking sheet (or use a nonstick one).

Drain and thoroughly dry the eggplant sticks by patting them with paper towels or a clean kitchen towel.

Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift in out and shake off any excess egg, put the stick in the breadcrumb mixture and coat the eggplant stick completely, lift it out and shake off any excess bread crumbs, transfer the stick to the prepared baking sheet. Repeat with the remaining sticks.

Bake the eggplant, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.

You can keep them warm in a 220 F oven, but they really are best if served and eaten right away.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Watch the video: ΣΥΓΚΛΟΝΙΣΤΙΚΕΣ ΠΑΤΑΤΕΣ ΤΗΓΑΝΗΤΕΣ - ΣΥΝΤΑΓΗ (January 2022).