Snacketizer Part Four: Eggplant Fries with Honey
Part 4 of 4 in the vegetable snack series! There are only 4.8 carbs in 1cup of eggplant, and there are 37 carbs in one medium potato. Pretty much speaks for itself! So clearly, eggplant makes the healthier option, but potatoes make better snacks. I'm here to prove the latter wrong!
Start by preheating the oven to 325 degrees F, then slicing the eggplant into uniform, fry-sized pieces. Try to keep skin on as many pieces as you can. Place the pieces in a Ziploc bag and add 1.5T of olive oil, 1tsp of salt, and 1tsp of pepper. Massage the bag until all the pieces are coated. Place the fries in a single layer on a cookie sheet, making sure they don't touch each other. Bake for 35 minutes at 325, then turn heat up to 375 and bake for an additional 20 minutes or until the fries are no longer mushy and have turned golden.
Serve with a small cup of warm honey for dipping.
These are firm and the skins are crisp. If you had a couple pieces that were bigger than the others, they might still be soft and not hold up. The pepper and honey create a classic, sweet and spicy combination on the palate. Plus, if you've ever had baba ganoush, you know how good roasted eggplant is. If you haven't, make these fries instead!
Comments, questions, and recipe suggestions below! Buon appetito!
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