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Lemon-Coconut Eggplant Fries Recipe

Nutrition

Cal/Serving: 189
Daily Value: 9%
Servings: 4

High-Fiber, Low-Carb
Fat17g25%
Saturated9g47%
Carbs11g4%
Fiber7g27%
Sugars4g0%
Protein2g5%
Sodium154mg6%
Calcium18mg2%
Magnesium31mg8%
Potassium364mg10%
Iron1mg5%
Zinc0mg3%
Vitamin A34IU1%
Vitamin C10mg17%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg3%
Niacin (B3)1mg4%
Vitamin B60mg7%
Folic Acid (B9)28µg7%
Vitamin E1mg7%
Vitamin K8µg10%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Lemon-Coconut Eggplant Fries
Amie Valpone

Need a last-minute side dish for dinner tonight? I thought so. My vegetable fries may be just what’s missing on your plate. I mean, let's get serious… We all love fries. And who doesn't love baked fries? Greasy fried fries are so '80s.

See all eggplant recipes.

Click here to see Gluten-Free Recipes That Actually Taste Good.

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INGREDIENTS

  • Cooking spray, for the baking dish
  • 1 large eggplant
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup almond milk, such as So Delicious
  • Juice of 1 lemon
  • 1/4 cup unsweetened coconut flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground white pepper

DIRECTIONS

Preheat the oven to 350 degrees.

Coat a baking dish with cooking spray. Slice the eggplant in half lengthwise, then lay the flat portion of the eggplant on the work surface and slice each half into 8 fry-like shapes using a sharp knife. In a large bowl, whisk together the remaining ingredients. Add the eggplant fries and toss gently to coat.

Place the coated eggplant fries in the baking dish and bake until golden brown, about 15 minutes. Remove from the oven and set aside to cool for 3 minutes. Enjoy. 

Recipe Details

Click here to see more recipes from The Healthy Apple.

Servings: 4
Total time: 20 minutes
Cuisine: American
Special Designations: Dairy-free, Vegan, Vegetarian, Gluten-free