Crispy Eggplant Fries

Crispy Eggplant Fries are a delightful, low-carb twist on traditional fries, featuring a crunchy exterior and tender interior. Perfectly seasoned and baked to perfection, they serve as an ideal appetizer or side dish for a keto-friendly Chinese supper.

Ingredients

• Eggplant - 1 medium (about 300g)
• Almond flour - 50g
• Parmesan cheese, grated - 30g
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Egg - 1 large
• Olive oil - 2 tablespoons
• Sesame seeds - 1 tablespoon (optional)

Steps

1. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. Wash the eggplant and cut it into fry-like strips, about 1 cm thick.
3. In a bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
4. In a separate bowl, beat the egg until well combined.
5. Dip each eggplant strip into the beaten egg, allowing excess to drip off, then coat it in the almond flour mixture, pressing gently to adhere.
6. Place the coated eggplant fries on the prepared baking sheet in a single layer, ensuring they are not touching each other.
7. Drizzle the olive oil over the fries and sprinkle sesame seeds on top if using.
8. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 14 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 380 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, which may help reduce inflammation.
• Low in carbohydrates, making it suitable for keto diets.

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