These vegan eggplant fries will change the way you feel about eggplant. Crispy but healthy since they are oven baked and paired perfectly with any sauce!
This post was originally published on 7/17/14
I love a good crispy side, especially those that go with all of my sauce obsessions. I love that I can switch it up from the traditional potato and get some extra veggies in along the way!
Baked Eggplant Fries
This vegan take on the traditional crispy veggie is the perfect way to get extra nutrition in. You don’t need eggs to get this extra crispy coating, the sticky maple syrup and crunchy outer coating do the job perfectly.
What does eggplant taste like?
Eggplant can have a bitter flavor, but most of that has to do with the skin. If you remove the skin, then it has a much more mild, almost sweet flavor. It can also get a little creamy when baked.
Tips for choosing the best eggplant
Picking the perfect eggplant is the first step in making these delicious eggplant fries. You want to look for an eggplant that has shiny and smooth skin, with uniform coloring.
You’ll want to make sure it’s ripe by pressing your finger gently against it. If your finger leaves a light indent, you’ve got a ripe eggplant.
What can I do with lots of eggplant?
If you happen to have a lot of eggplant, there are many things you can make, other than these eggplant fries of course. My vegan moussaka is a huge hit and a great way to use up eggplant.
Another option is to puree it and make a dip with it, you can even use it as a sub for the carrots in this carrot hummus recipe.
How do I prepare eggplant?
What you are making with the eggplant will direct how you need to prepare it. If you are making these eggplant fries, you simply need to cut it into strips.
But if you are roasting it to make a dip, then you may need to peel the outer skin off. Taking off the skin helps take away its bitter flavor.
How do you cut eggplant into strips?
The best way to cut eggplant is to first cut it down the middle, length wise. That way you have a flat surface to lay down when cutting it into smaller strips.
Lay the eggplant cut side down, then cut larger strips. From there, lay each one down and cut into thinner strips so they look like french fries. You can also use a mandoline. This is the mandoline I use and I love it (affiliate link).
Make ahead and freezing tips
You can prep these eggplant fries ahead of time by cutting the eggplant into strips. Store in a freezer bag or airtight container in the fridge until ready to use.
If you want to freeze them, I suggest only baking them about 2/3 of the way. Then cool and store wrapped in plastic or in an airtight container. When ready to eat, defrost on the counter and bake the rest of the way.
This is the best way to get the crispy outer coating perfectly crunchy.
How to Make Baked Eggplant Fries
This is a really easy recipe to throw together. The key is to make sure you bake the eggplant strips so they don’t overlap, this assures the ultimate crisp!
- Slice the eggplant.
- Mix with the sticky coating.
- Cover with the crispy coating.
- Bake and serve!
What do I serve eggplant fries with?
Really just about anything! I eat these all on their own, but they also go perfectly with some of these favorite recipes:
- Easy Lentil Burger
- Vegan Meatball SubÂ
- Gluten Free Vegan Black Bean Burgers
- Vegan Cheesesteak Sandwich
- Mashed Chickpea Sandwich
- BBQ Tempeh Sandwich
Perfect pairs for eggplant fries
We love pairing these eggplant fries with sauce. Nothing is better for veggies than a vegan dip! Here are some of our favorites:
- Vegan Queso Blanco (Mexica White Cheese Dip)
- Vegan Nacho Cheese
- Vegan Sour Cream
- Vegan Remoulade
- Spicy Cilantro Cream Sauce
- Creamy Dill Sauce
- Citrus Cream Sauce
- 1 eggplant
- drizzle your favorite oil , or veggie broth if you don't use oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons maple syrup
- 1 cup almond flour
Preheat oven to 400°F/200°C.
Cut eggplant into thin fry like sticks. The thinner they are the crispier they will get.
Put eggplant pieces in a deep bowl and sprinkle with oil or veggie broth, salt, pepper, paprika and maple syrup. Mix to coat.
Place almond flour in another bowl or dish. In small handfuls, put eggplant pieces in bowl and toss to coat well.
Place on a baking sheet covered with parchment and bake for 35-45 minutes, depending on thickness, or until golden brown. Make sure they don't overlap to assure the most crispy result.
Serve with your favorite dip.
- You can sub another flour for almond to make this nut free.
- I removed some of the outer skin to take out some of the bitterness. The touch of maple syrup helps with this too.
Cassandra says
Eggplant? FRIES?! Girl, I was skeptical at first, but this looks and sounds absolutely fabulous! I’m a huge fan of eggplant, but most people picture it in eggplant parmesan, in curry, or in Asian stir-fries. You’ve really taken it to the next level with these bad boys–I’d snack on them all day long!
veggiesdontbite says
Haha! Yes, I am actually not a huge eggplant lover in general….but love these!! They go fast!
Ruchama says
This sounds perfect for our air-fryer. We just received a lovely eggplant in our Imperfect Produce box, so I’ll give it a try.
veggiesdontbite says
That sounds like a perfect way to try the recipe! Hope it worked out!
regs says
Simple yet elegant recipe. I think even a kid that doesn’t eat veggie a lot can be deceived because this was really tasty and crunchy.
veggiesdontbite says
Thank you so much!! I am so happy you liked it. Yes! My boys like them and I don’t think they taste like eggplant!
Emily Kemp says
Unlike a lot of people, I actually love eggplant so I’m so excited to try these!
Mel says
Great idea, love the use of nooch and meal, with a tahini dip it’d be like a deconstructed babagenoush ??
veggiesdontbite says
Ha! Yes, that sounds perfect!
Flora says
can you replace almond meal with corn meal?
veggiesdontbite says
I havent tried but I think it would work. Its used to get the fries crispy and cornmeal helps with that. Let me know how it works! You could probably use another flour as well.
Emily says
Are there any flours that would work well in place of the almond? These look delish & I want to make them today but unfortunately all I have are brown rice and spelt. Thank you!
veggiesdontbite says
Hi Emily! Almond flour/meal is good at getting crispy when baked so that’s why I use it. And it has a good nutty flavor. But other flours should work too. I’d try spelt over brown rice since I feel brown rice would be a little more on the mushy side. Let me know how it works!
Anjali (Vegetarian Gastronomy) says
I made these yesterday and polished most of it off myself! They were really good, although next time I may peel the skin off the eggplant before baking them =) thank you!
veggiesdontbite says
Glad to hear you enjoyed them! Yes, we take most of the skin off. It helps with the taste.
Eat No Harm says
What a great idea! Have to try eggplant next time!
veggiesdontbite says
Thank you! The kids loved it!
M-R says
Seeing as how eggplant is my favourite vegetable, these look out of this world ! But …
I can’t afford to use my oven at length, any more: the price of gas has just risen by a third, and will be rising again fairly soon. Utter madness: NSW is selling gas overseas more successfully and domestic prices are being allowed to match overseas prices, would you believe ?!
As of 1st July, using the oven is a no-no.
veggiesdontbite says
Thank you!! That’s too bad about the gas prices. I guess I’ll have to work on some more raw recipes for you 😉
M-R says
Or stovetop ? Microwave ? Thermal cooker ?
🙂
veggiesdontbite says
You could fry the eggplant fries! Just follow the recipe but maybe do half and fry in a pan!
M-R says
I shall give it a burl !!! – as you see, I never think of anything for myself. Sorry …
and thanks !!!
veggiesdontbite says
Lol. That’s what I’m here for 😉 Let me know if it works!
Jo says
Kmart have a bench top oven for 40 dollars it cooks a little quicker than an oven too. I find it so useful my oven isn’t the best a nd I can’t afford to buy a new one at this time. Going to try this tonight. I have to been a big fan of eggplant but getting a few good recipes under my belt now!
veggiesdontbite says
Sounds great! Let me know how you like them!
Nika Joon says
These look delicious! Beautiful photographs as well.
veggiesdontbite says
Thank you so much!
Dina says
I love veggies, but eggplant is my favorite, I’m going to try this soon.
It looks delicious.
veggiesdontbite says
Thank you! It’s very good! I don’t even like eggplant and I love it!
theveganmuffinwoman says
These look like perfection!
veggiesdontbite says
Thank you!!