Meatless Monday: Eggplant Baked Fries with Lemon Tahini Dip

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Happy Memorial Day, hope everyone is enjoying the long weekend! The sun is shining in good ol’ Beantown…you read that right, I am already talking Boston slang 😉

Last night I was in the mood for some fries – no, not the greasy fried typical mess of a meal but the clean baked goodness version. So I decided to switch it up a bit & use eggplant instead of potatoes & boy oh boy these were yum!

Lets get baking…

  1. Preheat oven to 425degrees & line a baking sheet with parchment paper
  2. Cut eggplant into finger size slices (If you make them any skinnier they will burn, so keep that in mind when you’re slicing!)
  3. Grab 2 bowls –  in one add 1C unsweetened almond milk & in the other 1C almond flour
  4. Take the individual eggplant slices & dip then in the milk then coat all sides with the flour
  5. Place all coated eggplant slices in a single layer on the baking sheet
  6. Bake for 25-35minutes total (or until brown) & flip once during that time (so check on ’em halfway through)
Nutritional Info for Fries (Serves 2): 210 calories – 18 grams of fat – 9 carbs – 6 grams of protein
 

On to the dip…

  1. Grab your food processor & add: 1/2C tahini,1/4C lemon juice, 1T fresh chopped parsley,  3 garlic cloves, 1-3T EVOO (depends how liquid you want it) & 1/2t salt – blend until all is mixed

Serve the fries piping hot & dip on the side! Such a great healthy snack or light side to any burger this summer!

Nutritional Info for Lemon Tahini Dip (Serves 2): 190 calories – 15 grams of fat – 14 carbs – 4 grams of protein
 

Continue reading for ingredient list…

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