Coated in a crispy, herbed, grain-free crust, these Eggplant Fries make such a yummy snack or appetizer! When paired with my no-mato sauce recipe, it tastes similar to eggplant parmesan (but dairy-free and in fry form 😋).
Are you ready to indulge in some crispy and oh-so-delicious eggplant fries? These savory treats are sure to tickle your taste buds and leave you craving more.
The crispy outer layer of these fries perfectly complements the soft and creamy texture of the eggplant inside. Whether you’re enjoying them as a snack or as a side dish, eggplant fries are a tasty and satisfying option that won’t disappoint.
But that’s not all – eggplant fries also come with some impressive health benefits!
These delightful snacks are low in calories and packed with essential nutrients such as fiber, potassium, and vitamins C and K. Not only can they help you maintain a healthy weight, but they can also improve your digestive health.
So go ahead and indulge in some delicious eggplant fries – your taste buds and your body will thank you!
Ingredients for Crispy Eggplant Fries
Eggplant –Eggplant’s high fiber content and low acidity make it a great food choice for individuals with GERD, as it can help reduce symptoms and improve digestion.
Almond Meal –Using almond meal instead of traditional flour in eggplant fries not only adds a delicious nutty flavor and crispy texture, but it also makes the dish gluten-free and provides a healthy source of protein, fiber, and healthy fats.
Nutritional Yeast –Nutritional yeast adds a savory, cheese-like flavor to dishes while also providing a rich source of B vitamins, protein, and minerals like zinc and selenium.
Egg – Everyone is different so follow your gut here! If egg whites irritate your reflux then use just the egg whites, if not feel free to just use 1 whole egg, or a plant based egg alternative.
Almond Milk (or other dairy-free milk) – We mix the almond milk with the egg to allow our crispy coating to adhere to our fries.
Dried Basil, Salt, Pepper, Dried Oregano – The vibrant seasoning blend adds a punch of flavor making these eggplant fries extra delicious!
How to Make Eggplant Fries
First, preheat the oven to 425 degrees.
Then, combine almond meal, nutritional yeast, and seasoning in a shallow container. In a separate container combine egg yolks and dairy-free milk.
Now, cut the ends of the eggplant, peel, and cut into fry shapes. With one hand dip an eggplant fry in the egg-milk mixture and shake off excess. Set the fry in the dish with the almond meal coating and with the other hand cover the fry evenly in coating, then set on a baking sheet. Continue doing this with all the eggplant fries.
Finally, bake for 13-15 minutes. Flip the eggplant fries and bake for an additional 4-6 minutes.
Looking to make eggplant fries ahead of time? Simply cook them as you normally would and then let them cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
When you’re ready to eat them, simply reheat them in the oven or air fryer until they’re crispy and heated through. This makes them a great option for meal prep or for a quick and easy snack anytime.
If you make this eggplant fries recipe, post a picture and tag @thegerdchef & use the hashtag #thegerdchef on Instagram. I love seeing your guys’ creations!
These simple oven-baked eggplant fries are deliciously crispy on the outside and tender and creamy in the middle! Perfect for dipping in our No Tomato Sauce! Plus, this recipe is vegetarian, gluten-free and vegan!
Combine almond meal, nutritional yeast, and seasoning in a shallow container.
In a separate container combine egg yolks and dairy-free milk.
Cut the ends of the eggplant, peel, and cut into fry shapes.
With one hand dip an eggplant fry in the egg-milk mixture and shake off excess. Set the fry in the dish with the almond meal coating and with the other hand cover the fry evenly in coating, then set on a baking sheet. Continue doing this with all the eggplant fries.
Bake for 13-15 minutes. Flip the eggplant fries and bake for an additional 4-6 minutes.
