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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eggplant fries Recipe

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This recipe for Eggplant fries is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggplant
2 cups almond flour
1 teaspoon cayenne pepper
salt and pepper
2 eggs
2 tablespoons coconut oil spray
Directions:
Directions:
Preheat the oven to 400°F (200°C).
Peel eggplant and cut into french-fry shapes. Set aside.
In a shallow bowl, stir together the almond flour, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl and whisk until frothy.
Dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture.
Place the coated fries on a greased cookie sheet, and drizzle with melted coconut oil.
Bake for 15 minutes or until crispy and brown.

Tip!
These fries freeze well! Make a huge (quadruple?) batch and pop the extras into a couple of Ziplock bags, post-coating but BEFORE you bake them. A perfect, oven-ready side to pair with almost any meal on some future busy night.
And don’t forget a creamy, low-carb dip, like our Chipotle Mayonnaise, Tzatziki, or Ranch Dip.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Moderate low carb
Per serving
Net carbs: 8 % (5 g)
Fiber: 4 g
Fat: 78 % (21 g)
Protein: 14 % (8 g)
kcal: 257

 

 

 

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