Roasted Eggplant Fries


Have you ever just had a feeling that you should try something new in the kitchen? That the flavor combination or cooking method will just work out for you even though you haven’t done any research? That’s how I felt last week when I made what I’m calling “Roasted Eggplant Fries.”

At girls’ night last week, Rafah had purchased a couple of eggplants that she didn’t plan to use for our dinner of Stuffed Grape Leaves. I had an idea. What about cutting up the eggplant into steak fries, lightly coating with olive oil and a bit of kosher salt, and roasting in the oven for about 30 minutes? I tried it and it worked. Not only did it work, but Katie and I nearly polished off the two eggplants by the time Rafah and Erika even got to try the fries. At Rafah’s suggestion, we dipped the roasted eggplant strips in my homemade hummus. Oh my goodness! Talk about the whole being greater than the sum of its parts!

I love these eggplant fries so much that I have made them two more times this past week–once for a dinner party and once for a girls’ hangout night. Still a hit! So I have to tell you all how to make them. Trust me–this one’s easy.

Roasted Eggplant Fries


Special Equipment: Oven, baking sheet or roasting pan (nonstick is preferable), knife, cutting board

Prep Time: 10 min; Cooking Time: 15-30 min
Preheat Oven to 425º

Ingredients
4 eggplants
4 tsp. olive oil
Kosher salt to taste
Hummus, to serve (optional)

1. Rinse and dry whole eggplants.

2. Cut eggplants into about 3/4 inch strips. If eggplant is longer than 5 inches or so, cut the eggplant strips in half.

3. Apply 1 tsp. olive oil to the baking sheet, spreading with your hands to coat. Sprinkle kosher salt on the baking sheet to taste.

4. With the oil still on your hands, rub the eggplant pieces. Pour another 1/2 to 1 tsp. olive oil to your palms and rub your palms lightly to coat. Rub a set of eggplant pieces lightly to transfer olive oil to each piece while minimizing oil use. Place the lightly oiled eggplant pieces on the baking sheet, skin side up where applicable. Repeat until all pieces are lightly coated.

5. Sprinkle the eggplant pieces with kosher salt to taste. Drizzle another tsp. of olive oil over the eggplant pieces if desired.

6. Roast at 425º for about 15-25 minutes until the bottoms are nicely browned. Flip the pieces over and roast another 5 minutes or until eggplant in nicely browned but not burnt. (The eggplant fries will not be crisp.) UPDATE: I found the roasting time varies greatly depending on the packing of the eggplant fries, the thickness of the fries, and the oven in use. Also, while flipping gives the best results for appearance and texture, I have neglected to flip my eggplant fries several times and they still taste great. 🙂

7. While still warm, serve with hummus. Serves 4 as a side dish or appetizer.