Lemon-Coconut Eggplant Fries Recipe
Daily Value: 9%
|Folic Acid (B9)||28µg||7%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Pairs Well With
Exclusive from The Daily Meal
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.
- 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
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.
Total time: 20 minutes
Special Designations: Dairy-free, Vegan, Vegetarian, Gluten-free