Almond Crusted Baked Eggplant

Name: Almond Crusted Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: ¼ cup 50 mL olive oil; 1 Tbsp 15 mL toasted sesame oil; 1 Tbsp 15 mL apple cider vinegar; 1 Tbsp 15 mL lemon juice; 1 tsp 5 mL dried basil; ¼ tsp 1 mL salt; ¼ tsp 1 mL garlic powder; ¼ tsp 1 mL onion powder; ¼ tsp 1 mL black pepper; ⅔ cup 150 mL almond flour (ground almonds); ¾ tsp 4 mL salt; 3 medium Japanese eggplants; olive oil cooking spray

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Course
Appetizer
Cuisine
Vegan, gluten-free

Almond Crusted Baked Eggplant

Iris Warren

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

¼ cup 50 mL olive oil
1 Tbsp 15 mL toasted sesame oil
1 Tbsp 15 mL apple cider vinegar
1 Tbsp 15 mL lemon juice
1 tsp 5 mL dried basil
¼ tsp 1 mL salt
¼ tsp 1 mL garlic powder
¼ tsp 1 mL onion powder
¼ tsp 1 mL black pepper
⅔ cup 150 mL almond flour (ground almonds)
¾ tsp 4 mL salt
3 medium Japanese eggplants sliced diagonally
olive oil cooking spray or olive oil in an oil spritzer

Add to Shopping List

Instructions

Preheat oven to 425ºF (220ºC). Line a heavy, rimmed baking sheet with parchment paper.
In shallow bowl, whisk together olive oil, toasted sesame oil, apple cider vinegar, lemon juice, basil, salt, garlic powder, onion powder and black pepper until emulsified.
In another bowl, mix almond flour and salt.
Slice eggplant into ¼-inch slices.
Dip eggplant slices into oil mixture, then into almond flour mixture, turning to coat. Place on prepared baking sheet.Spritz slices with cooking spray.
Bake for 15 minutes, then flip slices and spritz again. Bake for another 15 minutes, or until crispy and golden.
Serve with your favourite marinara sauce.