Baked Balsamic Eggplant Fries Recipe

Baked Balsamic Eggplant Fries Recipe
Staff Writer
Baked Balsamic Eggplant Fries
Amie Valpone

Baked Balsamic Eggplant Fries

What a fun snack to make on a chilly day. Quick, simple and in the oven in less than 5 minutes. You only need a few ingredients. Eggplant, check. Sea salt, check. Balsamic vinegar, check. Fresh basil and paprika, check and check. You probably have these ingredients already hiding in your fridge and pantry so it’s an easy one to whip up.

They can be dipped into fresh tomato sauce, sprinkled with sea salt, nutritional yeast, or Parmesan cheese. Cooked tender crisp and tossed with fresh organic herbs, these fries are the perfect snack for your 3 p.m. slump or for the kiddies as an after school snack. Whichever way you decide to nibble on these lil’ guys, you’re gonna be happy you made ‘em. I promise.

4
Servings
118
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup green tea, brewed and chilled
  • Juice of 1 lemon, flesh reserved for roasting
  • 1/3 teaspoon sea salt
  • 5 basil leaves, chopped finely
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons ground flax seeds
  • 1 large eggplant, cut into 1/3-inch-thick slices

Directions

Preheat the oven to 350 degrees.

In a large bowl, combine all of the ingredients except for the eggplant and mix well. Set aside. Dip each eggplant slice into the mixture to coat. Transfer to a baking sheet or roasting pan and toss the reserved lemon on top.

Bake for 20 minutes or until golden brown. Remove from oven and set aside to cool for 2 minutes. Serve warm.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
7g
29%
Carbohydrate, by difference
8g
6%
Protein
2g
4%
Vitamin A, RAE
4µg
1%
Calcium, Ca
7mg
1%
Fiber, total dietary
2g
8%
Folate, total
1µg
0%
Magnesium, Mg
21mg
7%
Phosphorus, P
10mg
1%
Sodium, Na
13mg
1%
Water
20g
1%
Zinc, Zn
1mg
13%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.