Caveman Cuisine: Eggplant Frites

Crispy eggplant fries cooked in bacon fat.  These will blow your mind; a mind explosion!


1 large Japanese eggplant
2-3 tbsp bacon fat (find directions here)
Fresh ground black pepper
Sea salt
1 tbsp unmodified potato starch (I used Bob's Red Mill brand)
1 whole egg (beaten)
1 tsp fresh or dried parsley (finely chopped if fresh)


Cut the eggplant lengthwise into four sections and peel each section.  Cut the peeled sections into thirds and, if needed, cut the pieces lengthwise again to make relatively uniform "fries".  Put the fries into a bowl of sea-salted water and put in the refrigerator for 30 minutes.

After the fries have soaked.  Pat them dry with a paper towel.  Lightly dust the fries with potato starch, coating each fry evenly.

Heat a large skillet to medium heat and put 2-3 tbsp of bacon fat into the pan.  Once the bacon fat has heated up (it's ready when a drop of water pops and sizzles), dip the fries into the beaten egg, shaking off the excess before adding them to the pan.  Do not overcrowd the pan.

Allow the fries to cook for 2-3 minutes before flipping.  When all of the fries are evenly browned.  Remove them to a paper-towel covered plate.  Immediately season with a generous amount of sea-salt, fresh ground black pepper, and parsley.

Yield: ~2 friten delicious servings
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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