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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 4Prep 10 minCook 15 minsideegg

Containsnuts · egg

From Autoridade Fitness

Protein 14%Carbs 13%Fat 73%

About 720 kcal a serve — 26 g protein, 24 g carbs, 60 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 4

Method

Heat & prep

180°C

Preheat the oven to 180°C. Peel the eggplants and cut them into even sticks.

180°C · cut into sticks

Mix the crust

On a plate

On a plate, stir together the almond flour, cayenne and a good pinch of salt and pepper.

In the bowlStir →

Almond flour

Cayenne pepper

Salt & pepper

Beat the eggs

Whisk

In a second dish, beat the eggs until smooth.

In the bowlWhisk →

Eggs

Bread the sticks

Dip ×2

Dip each stick in egg, then the almond mix — twice, for a thick crust. Grease a tray with coconut oil and lay them out.

egg → crumb, twice · greased tray

Bake

15 min · 180°C

Bake for 15 minutes, or until crisp and golden.

15 min · until golden

Serve with pestoLovely with a quick pesto. Batch-cook and freeze the breaded sticks up to 40 days.

Estimated per serve

720 kcal · 26 g protein · 24 g carbs · 60 g fatestimates, within ~10%

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