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Recipe: Paleo Eggplant Fries

Tuesday, September 17, 2013


I am so not a fan of eggplant. It's just not my thing. What I am a fan of, however, are French fries, and while they aren't even mostly Paleo, they are delicious. I bought an eggplant the other day because it was on sale and I was like, well why not? I usually roast them up in big slices and just can't handle the texture. So I cut them into fry-like strips and baked them at a high heat and what I got was pretty close to French fries. They're also kind of fall-y, which I know we all love. You're welcome.

Ingredients:
Eggplant, a drizzle of olive oil, salt and pepper
(I just used one eggplant, and Rob and I ate it all in one sitting.)

1. Pre-heat oven to 400 degrees.
2. Cut eggplant into medallions, then stack medallions and cut into French fry-like strips.
3. Place eggplant strips onto a cookie sheet and drizzle with olive oil. Season lightly with a bit of salt and pepper.
4. Pop them in the oven for 20-25 minutes, until the majority of them are browned and crispy.
5. Re-season with a bit more salt and pepper, and let cool slightly before removing from pan.


  


These are incredibly delicious. I promise. 
And they were even better with a bit of spicy mayo I whipped up. I'll have to teach you that one later.


 Rob snapped these photos of me setting up and I'm kind of glad he did. A little behind-the-scenes peek.
Our deck really is great. And that tee is super soft.



16 comments:

  1. Those look fantastic! I love me some French fries, so I'm always looking for healthier {non starchy} substitutions. I'm posting a polenta version this week, but I'm definitely going to have to try these on for size! Thanks for sharing!

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  2. I'm also not a huge fan of aubergine either, but these look yummy!

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  3. Did Rob just pick up a camera to take those BTS pics??? omg, he's so PRESENT! also, I hate eggplant. These look great, but I just can't.

    CupcakesOMG!

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  4. If you sprinkle with salt when the eggplant is raw, and then let the pieces sit in a colander and drain for like 10 minutes - the salt absorbs the water and makes them even more crunchy. But mainly stopping in to say that y'all are crazy - eggplant is heaven.

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  5. I love eggplant! And I'm just guessing Rob loves any opportunity for a great booty shot of his number one girl!

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  6. I'm with you on the eggplant thing! Some how, these LOOK like they'd be great. :)

    Love that Rob was there and got some pics. And that you're going to tell us more about your spicy mayo!

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  7. Yum! Looks delicious! I wish you'd come live with me and be my very own Paleo personal chef :) Or was that just creepy?

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  8. zomg...please teach us the spicy mayo. need the spicy mayo. (I'm so making this!)

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  9. I've never been a big eggplant fan either...but I think this recipe could change my mind. Especially with the spicy mayo. :) Thanks for sharing!

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  10. do you ever use eggplant in roasted vegetable dishes? that's really the only way I eat them. (they're all covered with cheese, but I'm sure there are Paleo versions out there!)

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  11. this is a really interesting idea! I'm used to seeing eggplant almost exclusively in eggplant parmesan, so I think this would be fun to try to change things up a bit.

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  12. o yum - I am just getting into paleo and aubergine are my fave veg at the moment. gonna try these tomorrow :)

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  13. I was playing around in the kitchen last night and made these with some leftover eggplant. I basically followed the same cooking method as carrot and sweet potato fries, and they were delicious! Going to make a whole eggplant tonight!

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  14. These are soooo good. Serving them tomorrow with feta chicken burgers. I found a mediterranean spiced season salt (Urban Accents) that complements these beautifully. Eggplant absorbs flavor really well so use salts sparingly.

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  15. I just made these! I added much more then a drizzle of the olive oil, but thats because I love eggplant when its mushy. (I'm weird, I know) I really liked them, and can't wait to try them with a few different seasonings. Or sprinkled with Parmesan. Thanks for sharing this recipe!

    -elizabeth joy
    imwildcat.blogspot.com

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