INSTRUCTIONS
1 large eggplant, peeled and sliced vertically into 1/2-inch slices
1/2 cup almond flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 cup plain unsweetened almond milk or other non-dairy milk
2 tablespoons ground golden flaxseed, blended with 1/4 cup water until thick
1 tablespoon freshly squeezed lemon juice
1 cup ground golden flaxseed
3 tablespoons nutritional yeast (Can buy at Kroger or Whole Foods
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika
Cut the eggplant slices into 1/2-inch strips – if the strips are too long, cut them in half – and set aside. Preheat the oven to 425°F. Lightly oil a baking sheet (avocado oil tolerates higher heat better than olive oil) and set aside. In a shallow bowl, combine the almond flour, salt, pepper and cayenne and mix well. In a second shallow bowl, combine the almond milk, 2 tablespoon flaxseed mixture and lemon juice, stirring to blend. In a third shallow bowl, combine the 1 cup ground golden flaxseed, nutritional yeast, oregano, basil and paprika. Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, then roll them in the ground flaxseed mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with sea salt.
