Eggplant fries (healthy but no one has to know!)

I’m in love with eggplant.  Maybe it’s because of my Middle Eastern background, but my hubby loves it too and he’s totally not Middle Eastern so maybe eggplant is just that good.  There are so many ways one can prepare eggplant.  Personally I roast it, smoke it, puree it, pickle it, grill it, sear it……see where I’m going with this, but my favorite way is to bake it into eggplant fries.  Yes you heard me right, eggplant fries.  These babies are about as good as a regular fries, but so much healthier and, in my opinion, way more flavor packed.  The recipe does takes a little bit of prep time, but believe me it is so worth it!

Ingredients:

One medium sized eggplant

1-2 cups of almond flour or meal (I usually use meal for a crunchier exterior I use the Trader Joe’s brand)

one egg

1 cup of milk (I use almond or cashew, but any works)

1-2 tablespoons of dried oregano

S&P

Olive oil

Directions:

Preheat your oven to 400 degrees.  On a plate toss the almond flour with the oregano, salt and pepper.  In another plate (one that has some depth – I use a pie or quiche type dish) mix your egg and milk.  Slice your eggplant into fry shaped slices about the same size so they cook evenly.  Dunk the “fries” into the egg/milk mixture and then roll in flour.  Place on an olive oil greased cookie sheet.  Do this for the remaining fries and drizzle a little bit of oil olive over the top.  Place in the oven for 15-18 minutes (if your oven runs hot make sure to take a peek at the 15 minute mark).  Pull the tray out and flip over the fries so they can brown on the other side.  Place in the oven for another 5 minutes to finish browning.    I like to serve the fries with a side of marinara or ranch dressing.  Enjoy!