I'm a sucker when it comes to eggplant. I grew up on it and could honestly eat it everyday, especially this time of the year when the weather is getting a bit cooler and a nice comforting baked eggplant dish is just what you need to warm up and keep your tummy happy. A few weeks ago, I had a craving for some of that luscious purple nightshade veggie and I realized there aren’t too many unique eggplant recipes out there besides the usual eggplant rollatini and eggplant parm, so I decided to get creative and bake a batch of eggplant fries. I simply purchased a fresh eggplant, chopped it up into fry-like shapes and dipped it into some warm hummus and tomato sauce for a fabulous snack.
Sounds delish, doesn’t it?
These fries are gluten-free, dairy-free and vegan' they'll wow your taste buds with every nibble. Happy Snackin'...
Eggplant Fries
Gluten-Free and Vegan
Serves 2
1 large eggplant
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
1/3 cup green tea, brewed and chilled
Juice of 1 fresh lemon
1/3 tsp. sea salt
5 fresh basil leaves, finely chopped
1/4 tsp. smoked paprika
2 Tbsp. ground flax seeds
Preheat oven to 350 degrees F.
In a large bowl, combine balsamic, olive oil, green tea, lemon juice, sea salt, basil and paprika; mix well to combine. Set aside.
Slice eggplant into 1/3 inch slices. Dip each eggplant slice into balsamic mixture to coat. Place eggplant slices onto a baking sheet or roasting pan. Toss lemon wedges on top.
Bake for 20 minutes or until golden brown.
Remove from oven; set aside to cool for 2 minutes.
Serve warm with fresh tomato sauce, pesto or hummus for dipping.
Enjoy!
