Buffalo Eggplant Fries
This crispy and spicy recipe is a great option for consuming more vegetables. Dip in your favorite approved ranch and enjoy!
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 small-medium eggplant
- ½ cup buffalo sauce
- 1 package crushed Ideal Protein buffalo puffs
- 1 tbsp. onion powder
- ¼ tsp. salt
Preparation
Step 1
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Brush the paper lightly with oil.
Step 2
Peel the eggplant, cut it in half lengthwise, and slice it into thin, fry-sized pieces. Sprinkle with salt and set aside on paper towels to “sweat”.
Step 3
In a large bowl, add buffalo sauce.
Step 4
Place the crushed buffalo puffs, onion powder, and salt in another large bowl. This will serve as the breadcrumbs.
Step 5
Place the eggplant fries in the buffalo sauce bowl and mix well to coat.
Step 6
Coat the eggplant in the crushed buffalo puffs by pressing each piece lightly with your hands. The “breadcrumbs” should stick well to each piece.
Step 7
Arrange pieces on the lined baking sheet in one single layer.
Step 8
Bake for 25 minutes or until the eggplant is tender and the coating turns golden and crispy.
Step 9
Serve and enjoy!
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