Baked on the Bright Side

Crispy Eggplant Fries, by Guest Blogger Amie Valpone

December 12, 2011

Crispy Eggplant Fries

Gluten-Free and Vegan

Serves 2


  • 1 large eggplant
  • 2 Tbsp. balsamic vinegar
  • 1/3 cup green tea, brewed and chilled
  • 2 slices Rudi’s Multi-Grain Bread, toasted
  • Juice of 1 fresh lemon
  • 1/3 tsp. sea salt
  • 5 fresh basil leaves, finely chopped
  • 1/4 tsp. smoked paprika
  • 2 Tbsp. ground flax seeds


  1. Preheat oven to 350 degrees F.
  2. In a food processor, pulse Rudi’s toast until it forms a bread crumb texture.
  3. In a large bowl, combine balsamic, Rudi’s bread crumbs, green tea, lemon juice, sea salt, basil and paprika; mix well to combine. Set aside.
  4. Slice eggplant into 1/3 inch slices.  Dip each eggplant slice into balsamic mixture to coat.  Place eggplant slices onto a baking sheet or roasting pan.  Toss lemon wedges on top.
  5. Bake for 20 minutes or until golden brown.
  6. Remove from oven; set aside to cool for 2 minutes.
  7. Serve warm with fresh tomato sauce, pesto or hummus for dipping.
  8. Enjoy.

Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free “clean” eating. Her experience as a marketing consultant spans the hotel, spa, restaurant and FMG sectors, where she creates menus, develops marketing and publicity efforts, and builds brand awareness for her clients. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan.