Eggplant… Sounds grody, I know. Gabs is trying to master the sweet potatoes right now and judging by her response, she’ll be 35 before she tries eggplant.
Joey has been up to his ears in work/school/harvest/beingadaddy&husband lately, and poor guy is putting up with my vegetarian challenge. Or mostly, anyway. I did hear something about a carne asada burrito the other day, but I didn’t push it. The guy ate tofu two nights ago, for Pete’s sake! He could eat a buffalo and I’d understand.
I, however, am staying strong and sticking to the challenge. Besides my er,burger on Sunday, that is. And a few shrimp. Eh.
Sheesh, we are a mess. A mostly vegetarian mess.
Joe had a dairy meeting the other night and I had an eggplant in the fridge. Naturally I made it into fries.
I hate it when you try to make fries with vegetables and the recipe promises you they’re ‘just like the real french fries!!’ but they are basically just limp,soggy sticks of the veggies. That is NOT a fry.
But these… These seriously give French fries a run for their money. I ate an entire eggplant myself, guys. That’s kinda weird but really delicious.
Baked Eggplant Fries
Adapted from Bon Apetit magazine
1 cup brown rice flour
2 T garlic powder
1 t salt
3 T olive oil
Cut eggplant into fries and submerge in ice water. It’s best to get at least 2 hours of soak time in the ice water, but I only soaked mine 20 minutes. (Soaking longer makes a crispier crust)
Mix together all dry ingredients, and generously coat eggplant strips with olive oil. Dredge in flour mixture and bake at 500 degrees for 20 minutes.