Nibbles · Uncategorized

Siobhon’s Baked Eggplant fries

Siobhon (pronounced Sha-von) is my daughter and she came up with the idea for these baked fries, then I added my ideas to it as well so it’s a mother-daughter collaboration. I served them with a vegan garlic aioli which is super simple to make.

My daughter had received an enormous eggplant from a chef friend that had picked it up from the local farmers market:

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It was too big for her and he had given her a smaller one as well so she passed this one on to me as she knew I’d be able to use it up but not before telling me what she had done with her eggplant. She told me she made eggplant fries! (although they are baked) She gave me her recipe, I made my changes to it and so this recipe is a combination of our ideas.

Now, you don’t have to use this large of an eggplant. This was enough for 5-6 people depending on appetite. Eggplants of course, vary in size. The coating mixture should be enough for a large eggplant but if you find that you’re running out mix up some more!

Now, you want the pieces of eggplant that you cut to be thick. A minimum of 1 cm cuts. The eggplant is full of moisture although it doesn’t show but will be released when cooking and therefore shrink. You don’t want shriveled up remnants of eggplant so cut it thick!

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Served with garlic mashed red potatoes with pepitas and garlic aioli

Siobhon's Baked Eggplant fries

  • Difficulty: easy
  • Print

Ingredients

  • 1 Large eggplant
  • 1/2 cup all-purpose flour
  • 1/2 cup arrowroot flour
  • 1 tbsp paprika
  • salt & pepper
  • as much herbs as you want of: oregano, parsley, basil, thyme, sage, rosemary
  • ice water & juice of 1/2 lemon (enough to submerge the eggplant)
  • olive oil

The size of the eggplant will determine the amounts of flour and herbs and spices that you will need. If you have a larger eggplant increase the flour mixture. You could keep the flour mixture in the freezer ready to use for next time.

Variation: use zucchini instead of eggplant!

Directions

  1. Slice the eggplant into 1 cm rounds, then slice the rounds into 1 cm sticks.
  2. Place onto a baking sheet and sprinkle with salt. Allow to rest for 20 minutes.
  3. Prepare the flour mixture: add flours, salt & pepper, paprika and your choice of herbs together.
  4. Preheat the oven to 400F and prepare the ice water. Submerge the eggplant sticks into the lemony ice-water then, working in batches, coat in the flour mixture. Place onto a generously oiled baking sheet and bake for 20 to 30 minutes to desired crispness.
  5. ENJOY life in the pink!

For the garlic aioli:

Mix together 1/2 cup vegan mayo like this from Hellmann’s, juice from 1/2 lemon, 2-3 garlic cloves minced, some fresh chopped parsley, salt & pepper. Let sit for about 15 minutes to let the flavors mingle.

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