The Unexpected Vegetable That You Can Transform Into Fries

Most people associate fries with potatoes, and if you're one of them, it's time to broaden your scope. The often-overlooked eggplant can be made not only into a tasty eggplant parmigiana, but also into a delicious serving of fries. This opens up a new possibility for those looking for a slightly different take on a classic snack, and they can easily be made in an oven or air fryer, bypassing the need for deep frying. The key to making good eggplant fries is understanding the vegetable itself. Eggplant can absorb a lot of oil if not prepared right. The simple solution is to draw out some of the natural juices before cooking to help keep the fries from becoming soggy which, in-turn, allows them to have a nice crunch. The mild, subtly sweet flavor of eggplant also makes it a blank canvas for seasonings.

Making eggplant fries at home is a fairly straightforward process. It typically involves slicing the eggplant, coating the slices in some form of breading, and then baking or air frying them until they're brown and crispy. The most basic breading usually requires flour, eggs or oil, and breadcrumbs, but there's plenty of room to play around here. Panko breadcrumbs, for instance, create an extra-light and crispy coating, while almond flour would be good for those looking for a lower-carb, gluten-free option. Adding grated parmesan cheese, or a blend of cheeses like fontina, white cheddar, and asiago to the breading adds another savory layer. Whatever breading you choose, letting the coated eggplant pieces sit for a few minutes before cooking helps the breading stick better, leading to a crispier fry.

It's worth noting, before you get started, that not all eggplants are created equal, and different types can bring different qualities to your fries. The common large, globe eggplant is a good all-around choice. Its substantial texture holds up well to cooking, and it tends to absorb less oil than some other varieties. Italian eggplants, which are usually a bit smaller and sweeter, have a more subtle, lighter flavor. Japanese eggplants, long and thin with thinner skin, cook quicker. If you prefer a bolder taste, Chinese eggplants boast a slight bitterness and would be an ideal choice if you're planning to use strong spices.

Speaking of which, you can get really creative when it comes to spices, as well. Classic seasonings like Italian seasoning blends, garlic and onion powders, and dried basil pair well with eggplant. If you like a little heat, a pinch of red pepper flakes can add a nice kick, while herbs like parsley or basil introduce a more refreshing note. For something a little different, try paprika or za'atar, a Middle Eastern spice blend, for an earthy twist. To take this particular blend a step further, pair a tangy hummus with your spiced eggplant fries for extra zest. The best approach is to experiment and find the combinations you enjoy most.