Last Updated on September 17, 2025 by Carrie Korem, FNTP
This eggplant fries recipe has quickly become a favorite in our home. Over the summer, my mom brought over some fresh eggplant and shared a recipe for eggplant fries. I adjusted it to make it grain-free, and wow—they turned out so good! Crispy on the outside, soft on the inside, and just a touch of sweetness from the honey drizzle.
They’re a fun twist on regular fries, and they’re also a great way to eat more vegetables and healthy fats. I always fry with stable animal fats like tallow or lard. These fats don’t oxidize at high heat like vegetable oils do, and they come with nutrients like Vitamin A and omegas that your body (and thyroid!) needs.
How to Make Eggplant Fries
Making these eggplant fries is simple and doesn’t take much time.
- Peel the eggplant and slice into ½-inch disks. Sprinkle with salt and let them sit for 20 minutes to pull out the bitterness. Pat dry with a clean towel.
- Cut the eggplant into 1/2-inch sticks and then toss the eggplant sticks in arrowroot flour until they’re well coated.
- Heat the tallow in a skillet and fry the eggplant in a single layer until golden on one side, then flip and cook the other side.
- Place the fries on a cooling rack (this keeps them crispy), drizzle with raw honey, and sprinkle with thyme and a little extra salt. Serve right away.
They’re best eaten hot and fresh!
Why Eggplant is Good for You
Eggplant often gets overlooked, but it’s packed with nutrients your body needs:
- Antioxidants: The deep purple skin has anthocyanins that help fight damage in the body.
- Fiber: Great for digestion, blood sugar balance, and gut health.
- Vitamins and minerals: Eggplant has manganese, folate, potassium, and vitamins C and K.
When paired with healthy fats like tallow, your body can absorb these nutrients even better.
Eggplant Fries Recipe
Ingredients
- 1 large eggplant
- 1/4 teaspoon Celtic sea salt
- 1/2 cup arrowroot flour
- 2 cups tallow, for frying
- Raw honey, for drizzling
- Celtic sea salt
- 1 teaspoon fresh thyme
Instructions
- Cut off the stem of the eggplant and peel. Slice into ½-inch disks. Place on a baking sheet, sprinkle with salt, and let sit for 20 minutes. Pat dry.
- Cut the eggplant into 1/2-inch sticks and then toss in arrowroot flour.
- Heat tallow in a skillet over medium-high. Fry eggplant in a single layer until golden brown on both sides.
- Place on a cooling rack, drizzle with honey, sprinkle with thyme and sea salt, and serve hot.
Tips & Variations for Eggplant Fries
- Try different seasonings: Instead of thyme, you can sprinkle your fries with rosemary, smoked paprika, garlic powder, or even a little cayenne if you like some heat.
- Dipping sauce ideas: These fries are delicious on their own, but you can also pair them with a creamy garlic aioli, marinara sauce, or even a yogurt-based dip for extra flavor. If you use a sauce, I recommend omitting the honey.
- Serve them as a side: Eggplant fries make the perfect partner for burgers, roasted chicken, or even a fresh salad. They’re hearty enough to be a snack but special enough to serve at dinner.
- Storage tip: If you have leftovers (which doesn’t happen often in our house!), reheat them in the oven at 375°F to bring the crisp back.
Crispy, salty, sweet, and nourishing—these eggplant fries are a side dish (or snack!) that everyone will love.
Eggplant Fries Recipe (gluten-free)
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: Serves 4
- Category: side dish
- Diet: Gluten Free
- 1 large eggplant
- 1/4 teaspoon Celtic sea salt
- 1/2 cup arrowroot flour
- 2 cups tallow or lard, for frying
- Raw honey, for drizzling
- Celtic sea salt
- 1 tsp fresh thyme
Instructions
Cut off the stem of the eggplant and peel. Slice the eggplant into 1/2-inch thick disks and arrange them in a single layer on a baking sheet. Sprinkle with salt and let sit for 20 minutes. This step draws the bitterness out of the eggplant.
Use a clean towel to blot the eggplant dry. Cut the disks into 1/2-inch sticks and place them in a medium bowl.
Meanwhile, heat the tallow in a large skillet over medium-high heat. Sprinkle the arrowroot over the eggplant and toss until all pieces are evenly coated. Carefully place the eggplant into the hot oil and fry until golden brown on the bottoms.
Using tongs, turn each piece over and continue frying until the other side is golden brown. Do not overcrowd the pan—fry in a single layer for best results. Transfer the fries to a baking sheet lined with a cooling rack (this keeps all sides crispy). Drizzle with honey, lightly season with salt, and sprinkle with fresh thyme. Serve immediately.
