Saturday, June 4, 2011

Roasted Eggplant and Parsnip Fries

I had this idea in my head for a few days until I finally got to make it. I've seen a lot of recipes for eggplant fries that have you coat the fries in breadcrumbs. I didn't do that, and only seasoned them, and although they weren't exactly crispy, they were firm enough, toasted on the outside and soft on the inside. The parsnips came out great as well, their roasty sweetness complimenting the salty-spicy seasoning very well.

Roasted Eggplant and Parsnip Fries

- 1 large Eggplant, peeled and sliced into thin strips
- 3 to 4 Parsnips, sliced into thin strips
- Olive Oil
- Spices (Garlic Powder, Smoked Paprika, Old Bay)

Preheat oven to 400. Slice Eggplant and Parsnips into thin, fry-shaped strips. Put into bowls and toss with a little bit of Olive Oil, and then add the spices and toss until well mixed. Place fries on baking sheets coated with butter-flavored cooking spray, and bake until they are golden and crispy, even a little charred, depending on your preference. It should take about 15 minutes, and the Eggplant will probably be done before the Parsnips. Renmove from oven, sprinkle with salt, and serve with ketchup or any other dipping sauce.

variations: use any seasoning at all with these, from salty-sweet to spicy... be creative, this recipe would also work with other veggies like beets, carrots or possibl even zucchini

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