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Low in carbs but high in flavor, these crunchy air fryer Keto rosemary eggplant fries will soon become a new family favorite.
Ingredients
- 1/2 cup (60 g) almond flour
- 2 teaspoons (2 g) fresh chopped rosemary
- 1/2 teaspoon (2 g) garlic powder
- 1/4 teaspoon (1 g) salt
- 1/4 teaspoon (1/2 g) black pepper
- 1 egg, whisked
- 1 medium eggplant (1 lb or 500 g), peeled and cut into 1/2-inch (1 ¼ cm) fries
- Avocado oil, for spraying
For the tahini aioli –
- 2 Tablespoons (30 ml) mayo
- 1 teaspoon (5 ml) tahini sauce
- 1/2 lemon, juiced (or to taste)
- Salt and pepper, to taste
Instructions
- Preheat the air fryer to 400 F (200 C).
- Combine the dry ingredients in a small bowl. Whisk the egg in a separate small bowl.
- Dip each eggplant fry into the whisked egg and then dip it into the almond flour mixture, covering completely. Continue until all of the eggplant fries are breaded.
- Place breaded eggplant fries in a single layer, without touching, in the air fryer basket or tray and lightly spray with the avocado oil. (If needed, cook the eggplant fries in several batches.)
- Cook the eggplant fries for 15 to 20 minutes until golden brown, turning over halfway through the cook time.
- Meanwhile, whisk to combine the tahini aioli ingredients until smooth.
- Carefully remove the eggplant fries from the air fryer and let cool slightly before serving with the tahini aioli.
Notes
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Calories: 169
- Sugar: 3 g
- Fat: 14 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 5 g