In these warm summer months, eggplant is plentiful.  I must admit, I have not always been an eggplant fan, however these bright purple summer vegetables have been catching my eye every week at the local farmer’s market!  Japanese eggplant is much sweeter and more delicate than regular eggplant.  The long skinny shape of this vegetable makes for perfect fries.

Truffle oil is made from truffles—a European delicacy that grows at the roots of certain trees.  These expensive little bundles are known for their aroma and will fill your kitchen with a heavenly scent.  This past summer, I discovered that the French and Italians love to add truffle shavings to fried eggs or pasta.  Enjoy these yummy eggplant fries to fill your kitchen and plate with dreams of distant places!

Bon appetit!

Truffled Eggplant Fries

Ingredients

• 2 large Japanese eggplants or 1 regular eggplant
• 4 tbsp white Truffle Oil
• 2 tbsp butter, melted
• 1/2 cup Parmesan, finely shredded
• sea salt

Directions

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Since eggplant lengthwise to create 1/2 inch fries.
• Mix together butter and oil. Brush or coat generously.
• Roll eggplant fries in Parmesan cheese and place on parchment paper.
• Sprinkle remaining cheese and a sprinkle of salt on top of fries.
• Cook for 10-12 minutes or until fries are golden and bubbly.
• Allow fries to briefly cool as this will make them slightly crispy.
• Serve warm as a dinner side or appetizer.

Nutritional Information

Eggplant fries are a great carbohydrate alternative to potatoes and will satisfy your cravings while providing nutrients at the same time.  Eggplant is rich in potassium and the purple skin contains many phytonutrients and antioxidants.  Compared to the normal white potato, with no color or antioxidants, eggplant is significantly lower in carbohydrates and therefore will not spike your blood sugar!

• 100g cooked eggplant contains 8.1 grams of carbohydrates
• 100g cooked white potato contains 21.5 grams of carbohydrates