Recipe: Eggplant FriesAuthor: DaisyChubb | Filed under: Recipes
Yeep – sorry this post is a little late! (More than a little!) It’s been a crazy week and I am yaaaawning because I need a nap and everything smells like garlic butter from the shrimp I just made and.. well.. here’s the post~!
Wow – I have been meaning to post this Eggplant Fries recipe for ages! Ever since I made them to go with some delicious Jack Daniels Taquitos – it was a feast of a meal let me tell you. One large purple eggplant makes sooo many fries! When I took the first bite to make sure they weren’t disgusting – I almost melted. They were sooo tasty. I knew even Michael would like them (fun fact: Michael doesn’t eat vegetables. Cucumbers do not count as vegetables!). And he liked them.
SO if that doesn’t convince you, I don’t know what will. A crunchy fried vegetable that even a vegetable hating boyfriend will eat. I will say though – this recipe was messy and time consuming, but it brought out the Cooking Mama in me Egg wash, breading & frying! Oh my~! Okay I admit – I got Mike to take over the dipping and breading while I fried them – it got a bit much for just one person in the kitchen – but you can easily cut your work in half by baking them instead of frying them!
This recipe comes from A Cozy Kitchen where there is a collection of different kinds of vegetable fries (zucchini, avocado, etc)! This recipe stole my heart though, with the cornmeal breading. I wouldn’t even call it breading – I would call it… I don’t know. Crusting! That sounds bad. But really – these fries are so crunchy and loaded with flavour, “breaded” just doesn’t do them justice.
Ohhh and the dips! It’s all about the dips really. I made tzatziki, sriracha mayo and had some chipotle salsa. Um yum. The spicy mayo was it! It was life! And SO easy to make!!! But isn’t that pretty much everything on this blog? Haha! If it’s too hard, I’m too lazy
+ The trick to eggplant is getting rid of the bad traits: sliminess and bitterness! Don’t fret, it’s deceptively simple! Just cut your eggplant into matchsticks, sprinkle with salt and let sit for about a half hour, then squeeze the moisture out with a paper towel. For the love of greens don’t skip this step! It worked perfectly and my eggplant was poifect.
+ Be sure to season your breadcrumb mixture liberally! This was my trick to making extra tasty veggie fries that even mike liked (Like Mike!)
Recipe from A Cozy Kitchen
1 large eggplant
1 1/2 tsp salt
1/2 cup cornmeal
3/4 cup breadcrumbs (I used panko)
1/2 tsp garlic powder
1/4 tsp oregano
Other spices of your choice (I added some jerk seasoning and dry pesto seasoning)
2 large beaten eggs
1/2 cup mayonnaise (for dip)
2 tsp sriracha (for dip)
Here are the instructions to fry your fries!
Treat your eggplant by slicing it into matchsticks (I left the skin on – that’s optional) and sprinkle with salt. Leave for a half hour then pat dry with paper towel. Mix dry (pink) ingredients in a shallow bowl (that’s your breading).
Heat 2-3 inches of oil in skillet to 350 degrees F. (I had mine on medium high – too hot and they will burn, too low and they will be greasy and gross!). Dip eggplant in beaten egg, then coat liberally with cornmeal/breadcrumbs. Add to hot oil and fry on each side for about a minute – until golden brown and crispy! Place on a paper towel to drain.
If you want to make the Sriracha Mayo Aioli to dip – simply mix mayo and sriracha. Now dip! Add more or less depending on how much spice you like. Dip these fries in whatever dip tickles your fancy. I think they would be delightful in a garliccy hummus or hot artichoke dip.
Have leftovers? Place them on a cookie sheet and flash freeze for about 15 minutes. Now toss them in a freezer bag and when you’re ready for more, bake on a cookie sheet for about 10 minutes at 350 degrees F or until hot and crispy! Homemade veggie fries – you are awesome.