Nutrition Facts:
Calories: 113.2
Total Fat: 7.2 g
Cholesterol: 0 mg
Sodium: 596.1 mg
Carbohydrates: 12.3 g
Fiber: 4.1 g
Protein: 1.9 g

Eggplant Fries

  • 1 large eggplant, unpeeled
  • 1/8 cups cornmeal
  • 1 teaspoon sea salt
  • 1 tablespoon coarse ground pepper (can use less according to personal taste)
  • 2 tablespoons Extra Virgin Olive Oil

  1. Wash eggplant and slice into 1-inch slices. Cut slices into 1-inch strips, resembling french fries. You may remove skin if you wish but I leave it on.
  2. In a small bowl, combine cornmeal, salt and pepper. At this time you may add additional spices or herbs to season your fries your preferred way. You may also omit salt as desired.
  3. Put eggplant fries in a bowl. Pour olive oil over them and mix to thoroughly coat.
  4. Sprinkle cornmeal mixture over eggplant and stir to coat.
  5. Place eggplant fries on a cookie sheet, trying to keep fries in only one layer.
  6. Place in preheated, 450 degree oven and bake on middle oven rack for 30-45 minutes, turning fries after 15 minutes. Check fries after 30 minutes to see if they are done, allowing to cook longer as needed. 30 minutes will generally yield a moderately crisp fry while 45 minutes will yield a very crisp fry.
  7. When crisp. remove fries and serve. These go great with catchup or malt vinegar. My family also loves them dipped in homemade hummus for a light meal.

Yield: 4 Serving(s).