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Baked Eggplant "Fries"
Eggplant sticks in a crisp almond crust with a whisper of cayenne — baked, never fried. A light, low-carb snack made for dunking in pesto.
Serves 7Prep 10 minCook 15 minsideegg
Containsegg · nuts
Inspired by a recipe from Autoridade Fitness
Protein 14%Carbs 15%Fat 71%
About 461 kcal a serve — 17 g protein, 19 g carbs, 39 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 7
Method
Heat & prep
180°CPreheat the oven to 180°C. Peel the eggplants and cut them into even sticks.
Into the ovenAdd →
180°C · cut into sticks
Mix the crust
On a plateOn a plate, stir together the almond flour, cayenne and a good pinch of salt and pepper.
What goes inStir →
Beat the eggs
WhiskIn a second dish, beat the eggs until smooth.
In the bowlWhisk →
Bread the sticks
Dip ×2Dip each stick in egg, then the almond mix — twice, for a thick crust. Grease a tray with coconut oil and lay them out.
On the trayAdd →
egg → crumb, twice · greased tray
Bake
15 min · 180°CBake for 15 minutes, or until crisp and golden.
Serve with pestoLovely with a quick pesto. Batch-cook and freeze the breaded sticks up to 40 days.
Estimated per serve
461 kcal · 17 g protein · 19 g carbs · 39 g fatestimates, within ~10%
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