These crispy eggplant fries by Maria Emmerich are a low-carb alternative to potato-based fries. Tip: Reheat leftovers for even crispier fries. These are gluten-free as well.
Eggplant FriesMakes about 4 servings
2 eggplants
2 cups almond flour
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
Coconut oil cooking spray
Preheat oven to 400 degrees. Peel and cut eggplant into french-fry shapes. Set aside.
In a shallow bowl, stir together the almond flour, cayenne pepper, salt, and black pepper. Place the eggs in separate bowl and whip until frothy.
Dip eggplant pieces into egg, then into flour mixture, then back into egg, and back into the flour mixture. Place eggplant on a cookie sheet coated with coconut oil spray, then spritz eggplant with a dusting of coconut oil. Bake for 15 minutes or until crispy and brown.
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