Baked eggplant fries with truffle honey drizzle.

Faced with a bumper crop of Japanese eggplant I had to make a decision quickly. Come up with an inventive way to eat all this eggplant or rip out the plant and give up. I’m glad I chose the former, because this recipe is one of my favorite go to meals.

I chose to bake rather than fry the eggplant to keep this healthy snack, well, healthy. Although as with most things, I’m sure it would be even more delish fried. I’ve tried this with both Japanese and the larger Italian eggplant variety. While the Japanese variety has fewer seeds, they are both equally delicious. No, really, I literally can eat the whole tray alone.

And if you’re in need of another reason of why you should be eating this on the regular other than it’s deliciousness, check out this article from Well-Being Secrets with interesting facts and health benefits of Eggplant you should know!

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Ingredients-Eggplant fries with truffle honey
Ingredients-Eggplant fries with truffle honey drizzle

 This makes an elegant appetizer or even a light meal.  Wait until just before serving to drizzle on the truffle honey.

Enjoy!

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Baked eggplant fries with truffle honey
An elegant appetizer or side dish that will turn any eggplant skeptic into a believer.
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 6 Japanese eggplants or 1 Italian eggplant, peeled and cut into sticks
  2. 2 c. course breadcrumbs
  3. 3/4 c. grated Parmegano Reggiano cheese
  4. 1/4 c. plus 1/2c. flour
  5. 2 eggs
  6. 2 tbsp water
  7. salt, 1 tsp
  8. pepper, to taste
  9. Truffle honey, for drizzling*
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine breadcrumbs, 1/4 c. of the flour, cheese and seasonings together in a large ziploc bag. In a separate large bag, place the remaining 1/2 c. of the flour.
  3. In a bowl, beat eggs well with the water.
  4. Working in small batches, take cut eggplant and shake in the flour to dredge. Remove with tongs, shake off excess flour and place into bowl of egg wash.
  5. Toss dredged eggplant in egg wash and remove with tongs, allowing excess egg to drip off into the bowl.
  6. Drop eggplant into the bag with the breadcrumb mixture. Seal bag and shake until all eggplant is well coated.
  7. Remove with tongs and placed on greased baking sheet.
  8. Repeat with remaining eggplant, remember to work in small batches so as not to overcrowd the bowl or bag.
  9. When finished, placed in heated oven and bake until golden brown, approximately 25 minutes. Turn eggplant fries halfway through cooking.
Notes
  1. I use the ziplock bags for ease of getting an even coating, but you can very well use a bowl for the flour and breadcrumb steps. I prefer the "shake and bake" method.
  2. *Truffle honey can be found at gourmet grocery markets or online.
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