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Here’s a great twist on finger foods: eggplant fries. Delicious, healthy eggplant made even more delicious and a bit less healthy by breading and frying it into yummy fries. I used chickpea flour (my favorite flour) mixed with a little cornstarch to ensure a crunchy layer protecting the eggplant. Ground flaxseed mixed with water works as a binder for the breading. Any bread crumbs will do. I used gluten-free bread crumbs but if you’re not worried about gluten, go for panko. Spices are added in both layers for lots of flavor. Eggplant really soaks up oil so I try to use as little as necessary. You could deep-fry these but on the other extreme, you could also bake them. I like the middle road of pan-frying. I make a very fast marinara sauce by cooking up some crushed tomatoes with garlic powder, salt, dried basil, dried oregano, black pepper, and a pinch of red chile flakes. It’s done in 15 minutes! My Eggplant Fries are addictive! Creamy, decadent eggplant surrounded by an Italian-flavored crunchy coating. When dipped into marinara sauce, you swear you’re eating eggplant parmigiana. If you’re having company, double the recipe because these will not last long!

Eggplant Fries [Vegan, Gluten-Free]

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Ingredients You Need for Eggplant Fries [Vegan, Gluten-Free]

  • 1 eggplant, peeled
  • ½ cup chickpea flour
  • 1 tsp. cornstarch
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • Salt and pepper to taste
  • 2 Tbs. ground flaxseed + 6 Tbs. water
  • 1 ½ cups almond milk
  • 1 ½ cups gluten-free bread crumbs
  • 1/4 cup nutritional yeast (or vegan grated parmesean)
  • Canola oil for frying

How to Prepare Eggplant Fries [Vegan, Gluten-Free]

  1. Cut the eggplant into large fries. The easiest way to do this is to cut the ends off the eggplant, peel it, then stand it up. Slice the eggplant length-wise into 1/2″ pieces. Then lay each piece down and cut it into 1/2″ strips. If you want your fries long, leave them like this. If you want them shorter, cut those strips in half.
  2. Mix the flour, cornstarch, and spices in a shallow dish. Mix the flaxseed and water into a loose paste. Add it to the milk in a second shallow bowl. Add the bread crumbs, nutritional yeast (or grated parm), salt and pepper to the third shallow bowl.
  3. Heat about 2 inches of oil in a pan or skillet. Toss eggplant in the flour mixture, then dip in the milk/flax mixture, then into the bread crumbs.
  4. Fry the eggplant until golden brown, about 2-3 minutes on each side. Transfer to a towel-paper lined plate. Serve with marinara sauce. Enjoy!
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Nutritional Information

Total (before added calories from frying) Calories: 905 | Total Carbs: 151 g | Total Fat: 12 g | Total Protein: 41 g | Total Sodium: 520 mg | Total Sugar: 21 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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  1. just made these sooo yummy. i dint have chickpea flour so i used soy and all purpose flour came out good the sauce gives it a even better boost thanks a make again recipe

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