I am so lucky to have such a generous Uncle who loves to share all the wonderful vegetables he grows in his garden. From tomatoes, to green beans to basil to eggplant, the recipe combinations are endless. Here’s “Farmer Joe” below!
I’m bringing you from the garden to the oven to the table with my fresh hand cut eggplant fries.
- 1 large eggplant
- 1 cup almond flour – Bob’s Red Mill
- 1/2 cup quinoa flour – Bob’s Red Mill
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 4 eggs
- Non-stick cooking spray
Cut your fries into slices. The easiest way to do this is to cut the eggplant the long way so you have two long halves. Then slice the eggplants the short way in half so you have four smaller pieces. Next from on top, slice the eggplants in half again so you now have 8 pieces. Lastly, cut them into long strips.
Pre-heat your oven to 400 degrees. Layer each baking sheet with tin foil or parchment paper. Lightly spray each sheet with non-stick cooking spray to stop the fries from sticking.
Whisk together your eggs and 1 tablespoon of salt.
Using a fork, mix together your almond and quinoa flour, and garlic powder and other tablespoon of salt.
Dip your eggplant pieces into the egg and coat thoroughly. Next, transfer your piece to the flour mixture and coat thoroughly.
Place the pieces on your baking sheet. Bake for 7-8 minutes – take out and turn fries – pop back in for another 7-8 minutes. Broil on 500 degrees for an additional few minutes to really crisp them up! Once you take them out, sprinkle with a little more salt if you’d like.
Enjoy with your favorite dipping sauce! My choice was Annie’s Homegrown Organic Ketchup. Less sugar, more flavor.