AIR FRYER EGGPLANT FRIES
If you are watching your waistline and your calorie intake, these eggplant fries are a great alternative. Grease free and oil free, but just as tasty.
Provided by Yoly
Categories Appetizers and Snacks Cheese
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Slice eggplant into 1/2-inch rounds, then cut each round into 1/4-inch sticks. Pat dry.
- Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Pour flour into a second shallow bowl. Beat eggs in a third bowl.
- Dip eggplant sticks in flour, then in beaten eggs, and then coat with bread crumb mixture. Place on a plate and let rest for 5 minutes.
- Preheat an air fryer to 370 degrees F (185 degrees C).
- Place eggplant sticks in basket, making sure they are not touching; cook in batches if necessary.
- Cook in the preheated air fryer for 8 to 10 minutes. Shake basket and continue cooking to desired crispiness, an additional 4 to 6 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 25.4 g, Cholesterol 97.6 mg, Fat 5.1 g, Fiber 5.9 g, Protein 9.6 g, SaturatedFat 1.9 g, Sodium 960 mg, Sugar 4.5 g
EGGPLANT FRIES
My kids love this snack-and I like that it's healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled, not fried, so there's no guilt when you crunch into them. -Mary Murphy, Atwater, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a shallow bowl, whisk together eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture. Place on a baking sheet coated with cooking spray., Spritz eggplant with additional cooking spray. Broil 4 in. from heat 3 minutes. Turn eggplant; spritz with additional cooking spray. Broil until golden brown, 1-2 minutes. Serve immediately with pasta sauce.
Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
AIR-FRYER EGGPLANT FRIES
My kids love these air fryer fries-and I like that they're healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these eggplant fries are delicious and guilt-free. -Mary Murphy, Atwater, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 375°. In a shallow bowl, whisk eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture., In batches, arrange eggplant in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Serve immediately with pasta sauce.
Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
PARMESAN EGGPLANT FRIES WITH BASIL KETCHUP
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 48 fries
Number Of Ingredients 17
Steps:
- For the ketchup: In a small saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire sauce and bring to a simmer. Lower the heat and continue to cook, stirring occasionally, until thick, about 30 minutes. Remove the garlic, cool to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week).
- For the fries: Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet.
- Whisk together the flour, salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the panko and the Parmesan in another medium bowl.
- Slice off both ends of the eggplant. Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick layers, then cut each layer into 1/2-inch sticks. After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry.
- Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with Basil Ketchup.
SUNNY'S BEER-BATTERED EGGPLANT FRIES WITH NUNYA BUSINESS TZATZIKI DIP
Steps:
- For the dip: In a food processor, add the cream cheese, dill, cucumber and 1 teaspoon of the lemon juice and pulse until smooth. Taste and add more lemon juice if needed. Season with salt and pepper. Refrigerate until ready to serve.
- For the eggplant: Place the eggplant spears on a baking sheet and lightly brush with the oil just to coat. In a large bowl, whisk together the flour, Greek seasoning, a pinch of salt and a few grinds of pepper. Add the eggplant in batches and coat with the flour mixture, shaking to remove the excess, then remove to a plate.
- For the batter: In a large bowl, whisk together the flour, Greek seasoning, lemon zest and a nice pinch of salt until combined. Slowly whisk in the beer until you achieve a pancake batter consistency; you may not use all of the beer. Allow the batter to rest 5 minutes. If it thickens, loosen with a bit more beer.
- Heat a fryer filled with oil to the proper level or a pot with about 2 inches of oil to 365 degrees F.
- In batches, dunk the flour-coated eggplant spears into the batter, shake off the excess and gently place in the oil. Fry until golden brown, 4 to 6 minutes, making sure to maintain an oil temperature around 350 degrees F. Remove the eggplant to a paper towel-lined plate and immediately spritz lightly with lemon juice and sprinkle with a pinch of salt. Serve immediately with the chilled dip.
BAKED EGGPLANT FRIES
If you're looking for a healthier version of French fries, try this tasty recipe. Progresso panko crispy bread crumbs make them extra crispy, and a warmed marinara sauce is great for dipping.
Provided by Paula Jones
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
- In shallow bowl, mix bread crumbs, pepper flakes, salt and pepper. In another shallow bowl, beat egg with fork or whisk. Dip eggplant strips into egg, coating all sides; shake off excess. Roll in bread crumb mixture until coated. Place on cookie sheet.
- Bake about 20 minutes, turning once, or until coating is crisp and lightly golden.
Nutrition Facts : ServingSize 1 Serving
CHINESE EGGPLANT FRIES
This is a great side dish that I learned about while teaching English in China. It goes well as a side dish with seafood, burgers, barbecued meats or almost anything!
Provided by SONNYCHIBA
Categories Side Dish Vegetables Eggplant
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In a shallow bowl, stir together the flour, cornmeal, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl.
- Heat the oil in a large skillet over medium heat. A few at a time, dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture. Fry the eggplant in the hot oil until golden brown. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 9.6 g, Fiber 7.2 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 28.8 mg, Sugar 4.2 g
EGGPLANT FRIES
Provided by Meg Colleran Sahs
Categories Dairy Vegetable Appetizer Side Vegetarian Yogurt Spice Eggplant Deep-Fry Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For dipping sauce:
- Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
- For fries:
- Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
- Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.
- Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
- Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.
BAKED ZA'ATAR EGGPLANT FRIES WITH LEMON TAHINI DIP
These fries are definitely best eaten right out of the oven. As happens with many baked eggplant dishes, when the fries have a chance to cool fully, they can get a little limp and not nearly as delicious. Sprinkle flaky salt on them the moment they come out of the oven. You can also double the recipe for Lemon Tahini Sauce and spread it on sandwiches, fold a little into omelettes, or spoon it atop warm grain bowls. Store the sauce, covered, in the refrigerator and just thin it out with additional water if it settles or thickens. From the Kitchn.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the eggplant fries, preheat the oven to 425°F Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet).
- Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.
- Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.
- Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.
- While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.
- Serve the fries with the dipping sauce while the fries are still hot.
Nutrition Facts : Calories 403.8, Fat 20, SaturatedFat 4.1, Cholesterol 97.9, Sodium 1101.9, Carbohydrate 43.5, Fiber 8.9, Sugar 5, Protein 16.2
SUNNY'S BEER-BATTERED EGGPLANT FRIES WITH NUNYA BUSINESS TZATZIKI DIP RECIPE - (4.7/5)
Provided by margiekyle
Number Of Ingredients 20
Steps:
- For the dip: In a food processor, add the cream cheese, dill, cucumber and 1 teaspoon of the lemon juice and pulse until smooth. Taste and add more lemon juice if needed. Season with salt and pepper. Refrigerate until ready to serve. For the eggplant: Place the eggplant spears on a baking sheet and lightly brush with the oil just to coat. In a large bowl, whisk together the flour, Greek seasoning, a pinch of salt and a few grinds of pepper. Add the eggplant in batches and coat with the flour mixture, shaking to remove the excess, then remove to a plate. For the batter: In a large bowl, whisk together the flour, Greek seasoning, lemon zest and a nice pinch of salt until combined. Slowly whisk in the beer until you achieve a pancake batter consistency; you may not use all of the beer. Allow the batter to rest 5 minutes. If it thickens, loosen with a bit more beer. Heat a fryer filled with oil to the proper level or a pot with about 2 inches of oil to 365 degrees F. In batches, dunk the flour-coated eggplant spears into the batter, shake off the excess and gently place in the oil. Fry until golden brown, 4 to 6 minutes, making sure to maintain an oil temperature around 350 degrees F. Remove the eggplant to a paper towel-lined plate and immediately spritz lightly with lemon juice and sprinkle with a pinch of salt. Serve immediately with the chilled dip.
EGGPLANT (AUBERGINE) FRENCH FRIES
Make and share this Eggplant (Aubergine) French Fries recipe from Food.com.
Provided by Hadice
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Shake eggplant"fries" in a large ziploc bag with flour, salt, pepper, and garlic salt.
- Fry in the 1/2 cup vegetable oil.
- Drain on a paper towel.
- Broil in the oven to make crispy.
- Serve with marinara or alfredo for dipping.
EGGPLANT FRIES WITH DIPPING SAUCE RECIPE - (3.9/5)
Provided by tammy1365
Number Of Ingredients 13
Steps:
- Dipping Sauce Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper. Fries Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours. Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°. Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplain. Working in batches, toss damp eggplant in flour mixture to coat. Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325° between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.
CURRIED BASIL AND EGGPLANT FRIES
Categories Vegetable Side Bake Picnic Vegetarian Backyard BBQ Summer Vegan
Yield 4
Number Of Ingredients 8
Steps:
- 1.Heat up the oven to 375F. 2.Chop the eggplant into long thin french fry shape; chop the fresh herbs as well. 3.Toss all the fries, oil, and spices into a big bowl. 4.Lay the seasoned fries flat on a cookie sheet. 5.Bake in the oven for 45 minutes. I suggest you check on them so they donât burn, around 15 and 30 and 45 minutes. You can stir them a little bit as you check them. Enjoy!
EGGPLANT FRIES
Make an amazing appetizer with our recipe for Eggplant Fries. Coated with SHAKE 'N BAKE and a hint of Parmesan, these Eggplant Fries are fantastic!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Whisk eggs and water in pie plate until blended. Combine coating mixes and cheese in 1 shaker bag. Cut eggplant crosswise into 1/2-inch-thick slices, then cut each slice into 3x1/2-inch sticks.
- Dip eggplant sticks, in small batches, into egg mixture, turning to evenly coat all sides of each stick with egg mixture. Add to shaker bag; close bag, then shake gently to evenly coat eggplant with coating mixture. Spread onto parchment-covered rimmed baking sheet. Drizzle evenly with oil.
- Bake 15 min. or until eggplant is tender. About 5 min. before eggplant is done, cook pasta sauce just until heated through.
- Serve eggplant sticks with the pasta sauce.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
CRISPY GARLIC EGGPLANT FRIES RECIPE - (4.5/5)
Provided by á-43854
Number Of Ingredients 7
Steps:
- Preheat your oven to 425 degrees, and coat a cookie sheet with a bit of olive oil. Slice eggplant in half length-wise. Cut in half width wise, and cut the quarters into wedges. Beat eggs, and place flour and Panko bread crumbs into two separate containers. Add the garlic powder, salt and pepper to the Panko. Coat the eggplant slices in flour, then coat with egg. Shake off the excess, and cover completely in the Panko/garlic powder mixture. Place onto cookie sheet. Sprinkle on more salt and pepper. Bake for about 15-20 minutes, or until golden brown. Let cool slightly, and enjoy!
EGGPLANT PARMESAN FRIES RECIPE - (4.6/5)
Provided by á-50520
Number Of Ingredients 12
Steps:
- Arrange the oven's baking racks evenly in the middle of the oven. Preheat the oven to 425 degrees. Line two baking sheets with aluminum foil and lightly spray each with cooking spray. Cut off both ends of the eggplant, and then cut the eggplant in half width-wise. Slice eggplant lengthwise into ½-inch-thick by 3-inch-long sticks. Place flour onto a dish. In a separate shallow bowl, whisk the eggs until combined (this is important in order to get an even coating). In a separate bowl, combine the breadcrumbs, Parmesan, salt, pepper, garlic powder and basil, and stir to combine. Dredge the eggplant slices lightly in the flour and tap gently to remove excess. Then, working in batches, dunk the floured eggplant fries into the egg to coat, and then toss in the seasoned breadcrumb-Parmesan mixture, pressing gently to make sure it adheres. Place the fries on the prepared baking sheets, leaving space between the fries. Bake for 15 minutes, turn the fries over, rotate the baking sheets, and bake for an additional 5 minutes, or until golden brown on all sides. Serve with warm spicy tomato marinara sauce for dunking, if desired.
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