No burger is complete without a side of fries. This keto version is made from low-carb veggies baked until crispy. Try adding your own spin with different veggies or a fun seasoning.
Gluten free, corn free, nut free, vegan
- 1 medium eggplant
- ½ cup salt plus 2 teaspoons for seasoning
- 1 zucchini
- 2 cups baby carrots
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- Cooking spray
Preheat oven to 450° F.
Cut the eggplant into large rounds and lay on a baking sheet. Using the ½ cup of salt, cover each piece, then flip and do the same on the other side. Let the eggplant sit for 45 minutes, allowing the salt to pull water away. Turning the eggplant slices over midway is helpful.
While the eggplant sits, cut the zucchini into sticks and add to a large bowl. Next, add the baby carrots.
Once the eggplant is ready, rinse each piece very well with water and pat dry. Slice each round into ½-inch strips and add to the bowl. Toss veggies lightly with olive oil, 2 teaspoons salt and Cajun seasoning. Toss everything together and then lay it all out flat on a large, foiled, well-sprayed baking sheet. Bake for about 30 minutes, turning halfway through.
Nutrition Analysis: 100 cal, 5 g fat, 0 mg chol, 840 mg sodium, 14 g carbs, 4 g fiber, 9 g sugar, 3 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.