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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Coconut Baked Eggplant Fries

Alisa Fleming ~ These eggplant fries make a fun and easy side dish or healthy snack. They are naturally vegan, paleo, gluten-free, dairy-free, sugar-free, and pretty darn close to everyone-friendly! Thanks to So Delicious Dairy Free for sharing the recipe with us!

Lemon Coconut Eggplant Fries - Dairy-Free, Paleo, Vegan, Gluten-Free

When grocery shopping to make eggplant fries, look for a 1 to 1-1/2 pound eggplant with a deep purple flesh that is shiny, smooth, and doesn’t have blemishes or brown spots. That’s an ideal world anyway – you can always cut away any bad spots, but a smooth skin that is relatively firm is a sign of a fresh and healthy eggplant.

Eggplant is a member of the “purple produce” family. That rich hue means it is an abundant source of antioxidants. In fact, the main type of antioxidants in eggplant has been found to be one of the most potent plant-based, free radical scavengers.

According to studies, benefits related to this include anti-cancer, antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.

To keep the fat relatively low in these eggplant fries (eggplants love to suck up oil!), this recipe uses unsweetened coconut milk beverage or almond milk beverage for most of the moisture. Almond Plus will add a little extra dose of protein, vitamins, and minerals while Coconut Milk Beverage intensfies the coconut vibe with minimal added fat.
Click here for a So Delicious Coupon

Lemon Coconut Eggplant Fries
Prep time

Cook time

Total time


This healthy recipe was created by Amie Valpone of The Healthy Apple, and shared with us by So Delicious Dairy Free. You can also visit So Delicious on Facebook (they often have coupon offers!).
Serves: 4 servings


  1. Preheat your oven to 350°F. Prepare a baking dish or tray with nonstick cooking spray.
  2. Using a sharp knife, slice the eggplant in half lengthwise, and then place each half with the flat side down on the cutting surface. Slice each half into 8 fry-like shapes.
  3. In a large bowl, whisk together remaining ingredients. Add eggplant pieces and toss gently to coat.
  4. Place eggplant pieces onto your prepared baking sheet, bake for 15 minutes or until golden brown.
  5. Remove from oven and set aside to cool for for 3 minutes.
  6. Serve with a side of salsa or guacamole.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. RickiJanuary 11, 2013 at 3:35 pmReply

    Whoo hoo–just bought 2 eggplants today! Now I know what I’m doing with them. . .! :)

  2. CarolJanuary 12, 2013 at 2:56 amReply

    Great idea!

  3. SarahJanuary 12, 2013 at 6:40 amReply

    They tasted great! But they didn’t look a thing like the picture!

    • Alisa FlemingJanuary 12, 2013 at 7:18 amReplyAuthor

      Oh wow, really! That isn’t stock, it’s the actual recipe, so weird. Glad you enjoyed them though Sarah!

  4. MaggieJanuary 13, 2013 at 12:23 pmReply

    Okay, weird question…do they taste like eggplant? I’m not an eggplant lover, but every now and then I get them in my CSA bin and would love to use them – I usually give them away. This is pretty creative!

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  6. amandaApril 6, 2013 at 5:46 pmReply

    Trying tonight. Skin on?

    • Alisa FlemingApril 6, 2013 at 7:11 pmReplyAuthor

      Your choice! The skin can be a little tough, but does help with structure.

  7. ShayApril 24, 2013 at 12:18 amReply

    Anyway to make these without the coconut flakes and lemon due to diet restrictions? Can I use rice milk instead of the coconut or almond milk? :) My daughter is allergic to what feels like everything! Thanks.

    • Alisa FlemingApril 24, 2013 at 7:23 amReplyAuthor

      You can use any coating that you like (even crushed cereal) or none at all! If you want that tangy taste, use cider vinegar in place of lemon. Yes, any milk alternative will work. Look for flax milk for a richer option than rice.

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