This month I’m thrilled to share my neighborhood’s farmers market with you. It was the first one I visited in Seattle and the one I now consider my home market. Every Sunday morning, the Ballard Farmers Market seems to draw much of the rest of the city to the neighborhood’s historic downtown core. This large market is my favorite for a well-rounded selection of fresh produce and other artisan foods – ideal if you’re looking to cook a special meal. It’s also just right for a weekly trip to stock up on staples like eggplant from Alvarez Family Farms.
The funny thing about eggplant is that I hated it growing up, absolutely hated it – with just one exception; the eggplant fries my mom would make. The preparation is simple and the end product seems to please just about any palate. I prefer these crispy bites dipped in either ketchup or some tame sriracha however they are also tasty plain.
Eggplant Fries – Gluten Free
Ingredients
- 1 medium eggplant
- 2 large eggs
- 1 cup fine gluten free bread crumbs (I use Glutino)
- ¼ tsp garlic salt
- ¼ tsp paprika
- ¼ tsp lemon pepper
Directions
- Heat your oven to 350 degrees
- Line a large baking sheet with parchment paper and set aside.
- Peel the eggplant and slice into ½ inch fry shaped rectangles.
- In one small bowl, whisk two eggs together and set aside.
- In another small bowl, whisk the breadcrumbs and seasoning together and set aside.
- Set up an assembly line for your self, beginning with the eggplant, then the egg, then the breadcrumbs, and last the baking sheet.
- Dip the eggplant pieces in the egg, roll in the breadcrumbs, and place on the parchment lined baking sheet.
- Repeat until all slices are coated.
- Bake for about 45 minutes or until the edges have begun to brown and the fries feel hollow.
- Enjoy plain or with a dipping sauce of your choice.
Makes about 4 side servings.
Notes:
- The coated fries can be placed very close to each other on the baking sheet, they won’t expand while they cook.
- If you don’t need to be gluten free, just use your favorite fine breadcrumbs. In my pre-gluten free days, I loved using panko breadcrumbs.
Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures with others and inspire them to go new places and try new things. You can find more of her adventures on her blog, Gluten Free Travelette, where she writes about traveling, eating gluten free, and growing an edible garden.”
Blog: Gluten Free Travelette
Twitter: @GFTravelette
Facebook
Latest posts by Erin Kennedy (see all)
- Enjoy the Many Rewards of a Culinary Career - July 6, 2022
- How to Tell When It’s Time to Look for a New Dining Chair Set - March 24, 2022
- Creativity In the Kitchen - December 13, 2021
- Strawberry Whipped Cream Mocktail - June 29, 2020
Leave a Reply