Crispy Curry Eggplant Fries

Recently, I tried to surprise my fiancé by making gluten free eggplant parmesan for dinner after he returned from a business trip. For my first time making it, it turned out great.

Unfortunately, he really doesn’t care for eggplant (which I did not know). He was grateful for the dinner and was a good sport about the whole thing.

But…. I really didn’t want his dislike of eggplant to eliminate it completely from our food repertoire. I had purchased one-too-many eggplants when making the parmesan and needed to use the extra. If I could find an awesome recipe, eggplant wouldn’t become a forbidden veggie (well, technically “fruit”).

I was at my parents’ house and browsing through their spice cabinet trying to get inspired. As soon as I saw the spice, the idea hit me like a beautiful, spicy wave: Crispy Curry Eggplant Fries!

Crispy Curry Eggplant Fries

Spices have scared me in the past. But I am so done with bland food. Gluten free food can be tough, but you should never sacrifice good, rich flavor. Spice is a perfect way to bring pizzazz and life into your food.

Spices for Crispy Curry Eggplant Fries

I used my parents as my taste testers. They agree that the crispier fries (the smaller pieces were crispier) were their favorite, they are FULL of flavor, and there’s a nice slightly spicy “kick” in the aftertaste. It makes a great healthy alternative to fries as a side or an appetizer.

Enjoy this “spicy” (the spices, not the heat) but healthy treat!

Happy cooking,
Maggie

Note: I have this recipe listed as gluten free. As always, if you have a severe allergy to gluten or wheat, please check the labels of spices to ensure they contain no (or little) gluten according to your sensitivity. Spices are notorious for containing hidden gluten as they are often processed on equipment that also handles wheat. Read the labels and use caution.

Print Recipe
Crispy Curry Eggplant Fries
A spicy, healthier twist on potato-based fries
Course Side Dish
Prep Time 10 minutes
Cook Time 19 minutes
Servings
people
Ingredients
Produce
Spices
Other items
Course Side Dish
Prep Time 10 minutes
Cook Time 19 minutes
Servings
people
Ingredients
Produce
Spices
Other items
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Wash eggplant and pat dry. Do not remove the skin. Cut eggplant into slices approximately 1/2 inch wide, 1/4 inch thick, and 3-4 inch long. Slightly varying sizes are okay.
  3. Finely chop cilantro. Set aside.
  4. Place cut eggplant in a bowl. Sprinkle extra virgin olive oil over the eggplant slices. Toss or stir to evenly coat. Note: eggplant is very absorbent, so the EVOO may not distribute evenly.
  5. Place EVOO covered eggplant into a gallon sized bag. Add the cornstarch to the bag and shake the contents to coat the eggplant with cornstarch.
  6. Mix spices in a separate bowl
  7. Add spice mixture to the bag with the cornstarch covered eggplant. Again, shake to coat the fries with spices.
  8. Place slices on a baking sheet in a single layer. Sprinkle chopped cilantro over pieces.
  9. Bake for 14 minutes. Remove from oven and flip fries. Bake an additional 5 minutes or until fries reach desired crispiness.
  10. Remove from oven and enjoy fries on their own or in your favorite savory dip.
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