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Baked eggplant fries

Renal Diet Nutrient Analysis

  • Servings per recipe: 5
  • Serving size: 1/5 of recipe or ~150 g

Nutrient Analysis

  • Calories: 200
  • Protein: 5.6g
  • Carbohydrates: 32.4g
  • Fibre: 4.6g
  • Total Fat: 5.4g
  • Sodium: 28mg
  • Phosphorus: 84mg
  • Potassium: 293mg

Renal and Diabetic Exchanges

2 veg, 1 starch


1 medium eggplant, peeled and cut into fries
1 1/2 cups cornmeal
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon olive oil
2 eggs


Preheat oven to 400°F. Lightly grease a baking sheet.
In a medium bowl, combine cornmeal, garlic powder, paprika and oregano.
Crack two eggs in a bowl and lightly beat.
Dip the eggplant fries in the beaten eggs, and transfer to the cornmeal mixture.
Place eggplant fries on a baking sheet and bake for 20-25 minutes, flipping them at 12 minutes.

Baked eggplant fries, 2.9 out of 5 based on 38 ratings