Curried Basil and Eggplant Fries

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes + 45 minutes of baking. 4 servings, gluten-free, vegan

Ingredients

  • 8 cups finely chopped eggplants. (I used the long and thin variety of eggplant for this)
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons fresh Rosemary
  • 1/3 cup cold pressed olive oil
  • 1 teaspoon Himalayan sea salt
  • 1 tablespoon organic cane sugar
  • 1 tablespoon curry powder
  • 1 pinch cumin powder

Directions

  1. Heat up the oven to 375F.
  2. Chop the eggplant into long thin french fry shape; chop the fresh herbs as well.
  3. Toss all the fries, oil, and spices into a big bowl.
  4. Lay the seasoned fries flat on a cookie sheet.
  5. Bake in the oven for 45 minutes. I suggest you check on them so they don’t burn, around 15 and 30 and 45 minutes. You can stir them a little bit as you check them.
  6. Enjoy!