May is here which means we are that much closer to summer! Eggplant is one of my favorite veggies come warm-weather season. They are the perfect base for soaking up flavor and their meaty texture makes it a great addition to vegetarian dishes that need a meat-like component.
Who doesn’t love a healthy take on the traditional french fry? These eggplant fries have that crunchy consistency that we love but without the harmful fats. Almond flour adds a crunch to these oven-baked fries while boasting heart-healthy mono and polyunsaturated fats. I like adding paprika for a little kick.
I recommend dipping these into ketchup or BBQ sauce if you are feeling adventurous. Serve these along side a sandwich or burger this summer. A crowd-pleasing take on a classic favorite that’s healthier and just as tasty.
Eggplant: These veggies soak up flavors like a sponge. They are mild in flavor and a good source of fiber.
Almond flour: Almond skin provides more than 20 antioxidant flavonoids. These nuts are a pocketful of heart-healthy mono and polyunsaturated fats that helps lower harmful cholesterol in the bloodstream. They are also an excellent source of fiber and protein. Vitamin E is a standout in these pocket-sized confections which is a fat-soluble vitamin and antioxidant that protects our cell membranes from free radical damage. Vitamin E is also needed for the structural and functional maintenance of skeletal, cardiac and smooth muscle.