I don’t think I have ever met anyone who did not LOVE a good batch of steaming greasy french fries! In college we had a place completely dedicated to making them, Bel Frites. The place had average business throughout the day but late nights watch out! Bel Frites was located in downtown SLO in the middle of all the bars…after a night of drinking and dancing who doesn’t want to indulge in this fabulous treat!? The line was always out the door! Genius business idea and location if you ask me :).
As a health and fitness professional with an emphasis in nutrition coaching I know there is no real health benefit to eating this delectable treat. I know potatoes are a great source of potassium…but after they absorb all that oil the health factor really becomes erased :(. I know but they are soo good! I love fries just as much as the next person and yes I do sneak a few off Anthony’s plate when he orders his occasional burger…but shhh don’t tell him that :).
So I decided why not make a fry that you could feel good about eating and most important feel healthy and energized after eating! Thus the eggplant almond fry was born! Well…somewhat born out of trying to make a GF eggplant parm that just didn’t work out so well in the toaster oven….but sometimes the greatest things are discovered by mistake!
- 1/2 large eggplant cut into fry shapes (cut thin or thick whatever you like)
- 1/2-1 c Trader Joe’s Just Almond Meal
- 2 eggs (egg replacer for my vegan friends!)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic
- 1 tsp black pepper
- 1 tsp pink sea salt
- 1 c of Trader Joe’s Organic Tomato Basil Marinara Sauce
- Preheat oven (in my case toaster over) to 350.
- In a small dish mix the eggs with a touch of water. In another dish mix almond meal, basil, oregano, garlic, pepper, and salt.
- Place a handful of cut eggplant into the egg /egg-replacer wash station then over to the seasoning station. Try to allow excess egg/egg-replacer to drip of each eggplant stick…otherwise it gets a bit messing in the seasoning station :)….letting you know from experience ;).
- Place each eggplant fry onto a foil lined baking sheet.
- Bake 10-12 minutes. Flip the fries. Bake another 10-12 minutes or until golden brown and eggplant is cooked thoroughly (how to know…try one…perks of being the chef).
- Heat up Marinara Sauce and serve in a “dipping dish”. Your guests will be impressed :).