Eggplant Fries

These crispy eggplant fries are a deliciously satisfying low-carb alternative to traditional fries, perfect for snacking. Baked to perfection, they are coated in a flavorful parmesan and almond flour mixture that adds crunch and depth of flavor.

Ingredients

• Eggplant - 1 medium (about 300g)
• Almond flour - 1/2 cup (50g)
• Grated Parmesan cheese - 1/4 cup (25g)
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Egg - 1 large
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Slice the eggplant into thin strips, about 1 cm wide, and place them in a colander. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
3. In a shallow bowl, combine the almond flour, grated Parmesan, garlic powder, onion powder, salt, and black pepper.
4. In another bowl, beat the egg.
5. Rinse the eggplant strips under cold water to remove excess salt, then pat them dry with paper towels.
6. Dip each eggplant strip into the beaten egg, then coat in the almond flour mixture, pressing gently to adhere.
7. Place the coated eggplant fries on the prepared baking sheet in a single layer. Drizzle with olive oil.
8. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 160
• Protein: 6 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 90 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber, which aids in digestion and promotes satiety.

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