Baked Eggplant Fries

30 minutes | Intermediate Recipe
Snack, Appetizer, Side Dishes
gluten-free, vegetarian, low-carb



  • 1 large eggplant
  • 2 cups almond flour
  • 1 6oz bag of Beanitos Restaurant Style
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 2 teaspoon of coriander leaves
  • 1 egg
  • ¼ cup of coconut oil
  • Salt and pepper
  • Honey Mustard Dipping Sauce
    • ¼ cup yellow mustard
    • 2 tablespoons honey
    • 2 cups greek yogurt (we used 2%)


  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cut the eggplant in half then into thin slices lengthwise and cut those into batons about the size of French fries.
  3. Blend the Beanitos in a food processor and mix the crumbs with the almond flour.
  4. In a separate bowl whisk together the cayenne pepper, garlic powder, coriander, salt and pepper with the coconut oil and egg.
  5. Roll the eggplant fries in the egg mixture and then into into the almond flour and Beanitos mixture until evenly coated.
  6. Place the eggplant fries evenly onto the baking sheet and sprinkle with an extra pinch of sea salt.
  7. Bake for 15 to-20 minutes (depending on how thick your fries are) or until crispy and browned. Serve with honey mustard dipping sauce.   

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