I’m on a total cooking binge this weekend. Tonight’s experiment was a success! Here is my recipe for almond crusted baked eggplants, packed with fibre and protein, low carb and super crunchy! The perfect finger food for dinner parties and snacks!
What you need:
- 3 medium sized chinese eggplants, sliced diagonally.
- ¼ cup olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- ¼ tsp pink sea salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp basil
- ¼ tsp black pepper
- ⅔ cup almond flour (ground almonds – i just made my own in my nutribullet)
- Olive oil or coconut oil spray
What to do:
- Preheat oven to 425F.
- In a shallow bowl, whisk together olive oil, toasted sesame oil, apple cider vinegar, lemon juice, salt, garlic powder, onion powder, basil, and black pepper
- pour the almond flour in another bowl
- Slice eggplant slices to about ¼ inch thick and dip into the oil mixture, tapping off excess oil.
- Coat in the almond flour mixture and set on a baking sheet.
- Spray slices with olive oil to make it extra crispy (or drizzle the remaining oil mixture).
- Bake for 15 minutes, flip slices, then bake for another 15 minutes.
- Enjoy with any dipping sauce or on its own!
Let me know how it goes! You can adjust the salt accordingly depending on your preference
reference: http://thevietvegan.com/almond-crusted-baked-eggplant/
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