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Eggplant Filet n’ Chips [Vegan, Gluten-Free]

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You'll be floored by this amazing vegan version of a classic English dish — and it's gluten-free. Incredible!

Eggplant Filet n Chips [Vegan, Gluten-Free]

This Recipe is :

Gluten-free Recipes Vegan


Eggplant Marinade:

  • 1 eggplant (stem removed, peeled, sliced into 1″ thick slices lengthwise)
  • Water
  • 1 tablespoon kelp flakes
  • 1 tablespoon dulse flakes
  • 1 teaspoon garlic powder
  • Pinch of salt
  • 1 teaspoon maple syrup

Eggplant Filet Batter:

  • 1 cup brown rice flour
  • 1 cup sparkling water or beer
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Dash of salt
  • 1 teaspoon kelp or dulse flakes
  • 1 teaspoon neutral flavored oil, such as grapeseed oil
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Squeeze of lemon juice

Oil-Free Fries:

  •  2 large potatoes, washed and sliced into wedges
  • 1 sweet potato, washed and sliced into wedges
  • Dash of garlic powder and salt, to taste


Eggplant Filet:

  1. Place the eggplant slices in a mixing bowl.Fill the bowl to the top with water and the seasonings.
  2. Stir everything, cover the bowl securely and store in fridge for 3-5 hours.

Oil-Free Fries:

  1.  2 large potatoes, washed and sliced into wedges
  2. 1 sweet potato, washed and sliced into wedges
  3. Dash of garlic powder and salt (optional)

Eggplant Filet:

  1. Remove the eggplant slices from the marinade. Pat each slice dry with a clean towel or with clean hands gently squeeze out a little of the excess water into a bowl (discard the liquid). Set aside as you prep the batter.
  2. Whisk batter ingredients together until there are no lumps. Dip the eggplant slices to coat one at a time on both sides. Then dip in a shallow bowl of extra brown rice flour if desired for crispy edges.
  3. Place all the coated slices spread out on either a non-stick baking sheet or a baking sheet lined with parchment paper.
  4. Drizzle each with leftover wet batter (dilute the leftover batter if it has gotten too thick).
  5. Bake at 420°F oven for 15 minutes, carefully loosen and flip each slice over and return tray to oven to bake for another 10-15 minutes or until the edges are golden and crispy.
  6. Prepare the accompaniments below while the eggplant bakes. Serve with fries which can be baked at the same time.





Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with gluten-free baking for the past three years to improve her health and quality of life. Danielle's recipes are totally from scratch and use no gums or stabilizers and no pre-made flour mixes.



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8 comments on “Eggplant Filet n’ Chips [Vegan, Gluten-Free]”

Click to add comment
10 Months Ago

Very good!

Tiana Lynem
2 Years Ago

Eggplant is one of those veggies I didn't warm up to.

Gabriel Zuniga
2 Years Ago

John Davis
2 Years Ago

Evie Davis

Amy Stuart
2 Years Ago

Alistair Taylor oh this looks different!

Ana Lugo
2 Years Ago


Danni Cobbie
2 Years Ago

Azucarado Postres

Richey Tornambe
2 Years Ago

Any alternatives to those flakes I can actually buy in a typical supermarket? My local walmart doesn't currently stock exotic fish flakes.

Gary Singh
2 Years Ago

Cristina Jackson


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