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.
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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 Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. 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.

    • 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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  5. 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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