garlicky eggplant fries (vegan and gluten free)

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Sometimes you just need to switch things up a little. Buy almond milk instead of regular milk, walk instead of drive, lie in bed all day instead of going to the gym like you usually do. Making positive changes is a great thing to do on a regular basis, but sometimes making healthy choices can be absolutely exhausting and make you feel like being healthy is just so much damn work. Sometimes, all you want is fries.

Sometimes it is totally okay to give into those temptations, and sometimes you know you want to make something else instead of having fries. Because let’s be real – you never feel good after fries. A bunch of nasty GMO oil in a deep fryer and some crappy potatoes? Nah. You can do better. You deserve better. You deserve homemade eggplant fries!

Eggplant fries are awesome because they taste delicious, but they’re also awesome nutritionally – just one cup of eggplant has more than 10% of your daily fiber intake, and is an excellent source of manganese. Manganese helps you build strong bones. Everyone needs strong bones, especially people who want to live long and healthy lives (aka all of us).

So check it out! Take some time to roast eggplant fries instead of running out to your local McDiabetes. It’s easy and delicious, I promise – especially if you use fairytale eggplants, which are absolutely amazing, tender, and beyond delicious. Try finding them at your local farmers market, especially this time of year!

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roasted eggplant fries (vegan and gluten free)

1 medium eggplant
2 tsp high quality olive oil (I used my misto, so this is an estimate)
Garlic or other seasonings, to taste
Salt and pepper, to taste

Preheat the oven to 400. Chop the eggplant into strips, similar in size and thickness to steak fries. The eggplant will shrink down in size significantly as you cook it.

If you don’t have a misto: put the eggplant in a bowl and drizzle the olive oil over the top, then mix until every strip is coated evenly. Spread out on a baking sheet (if you have a silpat, use it!).

If you do have a misto: Spread the eggplant strips out on a baking sheet (if you have a silpat, use it!). Spray one side of the strips with olive oil, then flip and spray the other side as well.

Bake at 400 for 20 minutes, or until golden and the tiniest bit crispy. Top with any seasonings as soon as they come out of the oven. These will have a similar texture to home-made sweet potato fries – try them out!

I used a garlic black truffle olive oil to liven up my fries – try out any specialty olive oil or other oil that you have, too!

I love eggplant fries – they’re a snack that feels absolutely indulgent but is super healthy! What secretly healthy treats do you love?

1 COMMENT

  1. I love everything about this post – the photo, the tone, the information, the wit, the recipe. So, I had eggplant in the fridge and made eggplant fries last night. Yummy, indeed. Only I didn’t have any fancy garlic black truffle oil. Or fairytale eggplants. STILL GOOD.

    Oh, and I just LOVE what you’ve done with the place. Beautiful update.

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