Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/baked-eggplant-fries/

Baked eggplant fries

Adapted from ‘the iron you’

Baked eggplant fries

If you’re feeling adventurous, try these low potassium fries.

Ingredients

  • 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

Directions

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.

Nutrient Analysis

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

Renal Diet Nutrient Analysis

Servings per recipe: 5

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

Renal and Diabetic Exchanges

2 veg, 1 starch

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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