Baked Eggplant Fries that are Easy to Toss Together

As the late summer / early fall harvest approaches, I start thinking of ways to use those big, in-season eggplants. This year, I dug into our archives, and pulled out this simple recipe for baked eggplant fries. It’s a super-east toss and bake recipe that results in flavorful, nutritious “fries” for dipping in salsa, guacamole, or my favorite, dairy-free ranch.

These Baked Eggplant Fries are Easy to Toss Together

This recipe was shared with us years ago by So Delicious Dairy Free, but it was originally created by author Amie Valpone. Amie focuses on “clean eating” and consciously crafts her ingredients and recipes to get as much nutrition and flavor as possible.

How to Pick the Best Eggplant

When grocery shopping for these baked eggplant fries, look for a 1 to 1 1/2 pound standard American glob eggplant. It should be relatively firm to the touch, and have deep purple skin that is shiny, smooth, and doesn’t have any brownish spots.

Keeping the Fats in Check

We like healthy fats, but too much of a good thing is just too much. And eggplant loves to suck up oil. To keep these baked eggplant fries from becoming too heavy, Amie’ uses a combination of oil, milk beverage, and lemon juice for coating. The lemon adds a little complementary zest to the flavor.

To Peel or Not to Peel?

Amie likes to leave the eggplant skin on, and so do we. Eggplant is an amazing source of potent antioxidants and free radical scavengers, which are linked to brain and cardiovascular health. Some of this goodness is found in that purple eggplant skin. We also think the skin adds great texture and flavor to these baked eggplant fries.

Special Diet Notes: Baked Eggplant Fries

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo-friendly.

Amie Valpone

Baked Eggplant Fries

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These aren't traditional crispy fries, but they are positively delicious and great for dipping in your favorite sauce. We like to serve these with a side of salsa or guacamole.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side

Cuisine: American

Calories: 96

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 large eggplant cut into thick fry-like slices
• ¼ cup unsweetened dairy-free milk beverage
• 2 tablespoons extra-virgin olive oil
• 1 lemon juiced
• ¼ teaspoon sea salt
• ¼ teaspoon ground white pepper

Method

 

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the milk beverage, oil, lemon juice, salt, and pepper. Add the eggplant slices and toss to coat.
3. Place the eggplant slices on your prepared baking sheet.
4. Bake the eggplant fries for 15 minutes or until golden brown.
5. Let the fries cool for a few minutes before serving.

Nutrition

Serving: 1 servingCalories: 96kcalCarbohydrates: 8.3gProtein: 1.4gFat: 7.5gSaturated Fat: 1gSodium: 131mgFiber: 4.5gSugar: 3.8g

Notes

Coconut Option: Use coconut milk or coconut milk beverage for the milk alternative, and toss the eggplant slices with 1/4 cup unsweetened coconut flakes before baking.

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Also try our Vegan Eggplant Barbacoa Recipe!