Crispy Curry Eggplant Fries
A spicy, healthier twist on potato-based fries
Servings Prep Time
3people 10minutes
Cook Time
19minutes
Servings Prep Time
3people 10minutes
Cook Time
19minutes
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.