Buffalo Eggplant Fries!! I literally made these yesterday and was so excited how delicious and easy they are I wanted to share with you right away!
Now let talk fries for a minute. I love a good potato french fry my favorite is definitely a steak fry I love how they are crispy on the outside and soft and pillowy on the inside. I have made so many types of fries with other root vegetables and love them all but these eggplant fries are amazing! Crispy on the outside and soft in the middle!
Eggplants are like sponges whatever you season them with is the flavor they take on. I just recently bought Primal kitchens new buffalo sauce which is the bomb and was trying to decide what to do with it. So I tossed it with the eggplant then coated it with millet and baked them in the oven. The millet adds a corn flavor which I find pairs so well with the buffalo sauce. These are perfect for snacking or as a side to burger night!
Buffalo Eggplant Fries
- 1 large eggplant
- 1/2 cup Primal kitchen buffalo sauce
- kosher salt and pepper
- 1 cup millet
- avocado oil
- Heat oven 400'F. Spray I large baking sheet with avocado oil set aside. Add Millet to spice grinder and pulse a few times to break it down but still leave some texture.Pour on to a plate. Slice the stem off the eggplant. Leave the eggplant unpeeled. Cut the eggplant into wide sticks: first cut the eggplant crosswise into 1-inch-thick rounds, then cut the rounds into 1-inch wide sticks. Add into a large bowl and season with salt and pepper. Add buffalo sauce to bowl and toss with eggplant. Then dredge each fry into the millet and place on the prepared baking sheet. Bake for 15 minutes, then flip fries and bake an additional 10 minutes or until crispy. Serve right away with your favorite dipping sauces.
If you make this recipe please leave a comment below! I love to hear from you! Have an amazing day!