Eggplant Frites

July 18, 2011

Eggplant Frites

Sara Jones, Tucson CSA

These are a fun take on eggplant and could be used as a base
for an eggplant parmesan-style dish. You can either cut long
French fry-size strips or make round coins, depending on the
size and variety of your eggplant. Serve with the following
pesto recipe and chopped tomatoes and onions for a really
tasty meal.

1 large eggplant, or several smaller eggplants, peeled and cut
1 egg, beaten
¼ cup flour
Italian herb mix, paprika or other spices, to taste
Salt and pepper, to taste
About 2 teaspoons oil

Preheat oven to 400 degrees. Mix any spices you like into the
flour and season with some salt and pepper. Oil a baking
sheet well. Dip slices of eggplant into egg wash then dredge
in flour mixture. Tap off any excess and place on baking
sheet. Bake about 10 minutes, then turn eggplant over and
bake another 5-8 minutes, until browned outside and tender
inside. Sprinkle with more salt, if needed and serve.

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