Baked Eggplant Fries with Rosemary and Thyme

PALEO GRUBS(3)
Mike: "Great. Cooked it for 30 minutes. Probably much be…" Read More
8Ingredients
45Minutes
1150Calories

Ingredients

US|METRIC
  • 1 eggplant (medium, thinly sliced)
  • 1 1/2 cups almond meal
  • 1 teaspoon fresh rosemary (chopped)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon extra virgin olive oil
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    NutritionView More

    1150Calories
    Sodium53% DV1260mg
    Fat137% DV89g
    Protein82% DV42g
    Carbs22% DV66g
    Fiber136% DV34g
    Calories1150Calories from Fat800
    % DAILY VALUE
    Total Fat89g137%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol210mg70%
    Sodium1260mg53%
    Potassium2370mg68%
    Protein42g82%
    Calories from Fat800
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber34g136%
    Sugars17g34%
    Vitamin A20%
    Vitamin C20%
    Calcium45%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Mike a year ago
    Great. Cooked it for 30 minutes. Probably much better at 20 to 25 minutes.
    Elizabeth S. 4 years ago
    I peeled the skin off first they were yummy! I baked them for like 30 minutes though at 425. My son loved them
    Heather L. 4 years ago
    they never got really crispy! They were limp once they cooled down! I would probably not make them again.

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