Eggplant Fries

Sides, Vegetarian, Veggies — By Jessie on March 18, 2009 at 7:30 pm

Be still my heart. Those aren’t french fries. They’re eggplant fries! As in, eggplant in french-fry form. Are they healthier for you? Probably not. Do they make up for it by being super delicious? Oh, hell yeah.

Now, I have to admit that I’m conflicted about eggplant. It’s definitely not one of my favorite veggies. But I’m always drawn to them at the market for their smooth skin and beautiful color. Especially the baby ones.

Whenever I bring one home, though, I’m always uninspired. That is, I was—until the other day, when my mom mentioned eggplant fries to me. I think the conversation went something like:

“Wait, eggplant fries?”

“Yes, eggplant fries.”

“Are you kidding me? As in eggplant, in french fry form? Whoa.”

Not a new idea, I  know, but new enough to me. I knew I had to give them a shot. And all I can say is: Yum!

These eggplant fries are crisp, salty, and deliciously creamy on the inside. Serve hot sprinkled with kosher salt, or with a side of warm marinara sauce or cold ranch dressing.

Eggplant Fries: How to fry eggplant

I did my fries in olive oil. Be sure that your oil is hot (more on this later). Eggplant is fairly absorbent, just like sponge. Frying in oil that’s hot enough—and coating the fries in flour—will help keep the oil from soaking in to your fries.

If you like, you could also do a more traditional fried coating for these. First dip in seasoned flour, then in beaten egg, then in more flour.

Eggplant Fries: A note on eggplant

As a general rule, baby eggplants (a.k.a. Italian eggplants) are sweeter than regular-sized eggplants, which can become bitter with age. The skin and flesh are more delicate, as well.

Eggplant discolors rapidly once it’s peeled, so take the skin off right before you’re going to cook it.

Eggplant Fries

3 baby eggplants

3/4 cup flour

2 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried parsley

1 Tbls. kosher salt

1/2 tsp. freshly cracked black pepper

olive oil

Line a sheet pan with paper towels and set aside.

Eggplant Fries: Make the seasoned flour

In a large bowl, combine the flour, garlic powder, oregano, parsley, kosher salt, and black pepper.

Mix with a fork or whisk to combine well. Set it aside while you deal with the eggplant.

Eggplant Fries: Cut up your eggplants

Grab your eggplants. Cut them right before you’re going to flour and fry them (remember, it discolors).

Slice off both ends. Cut off the peel, taking off as little flesh as you can.

Cut the eggplant in half lengthwise.

Slice each half into one or two layers, then cut them into long sticks, like this:

Make your fries as thin or thick as you like. (Thicker fries will need to fry a little longer…thinner ones will be done more quickly.)

Eggplant Fries: Flour the eggplant

When your fries are cut, drop them into your bowl of seasoned flour.

Toss to coat well.

Eggplant Fries: Fry the eggplant

Put about a half an inch of olive oil in a heavy-bottomed pot. Set it on the stove over medium-high heat.

Heat the oil for a few minutes, then test it. Dip the tip of a piece of eggplant into the oil. When it’s hot enough to fry, bubbles will immediately form around the eggplant. (i.e. It will start to fry right away.)

When the oil is hot enough, add a handful or two of cut eggplant to the oil. Fry them for maybe 2 minutes, pushing them around gently in the oil with a skimmer. Be sure not to overcrowd the pot, which would drop the temperature of the oil.

When they’re nice and golden brown, like this, fish them out of the oil with a skimmer.

Put them on your prepared, paper-towel lined pan.

Sprinkle with kosher salt.

Repeat this process until you’ve fried all your eggplant.

Serve and enjoy!

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