Almond Crusted Baked Eggplant
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Course
Appetizer
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Cuisine
Vegan, gluten-free
Almond Crusted Baked Eggplant
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- ¼ cup olive oil 50 mL
- 1 Tbsp sesame oil toasted, 15 mL
- 1 Tbsp apple cider vinegar 15 mL
- 1 Tbsp lemon juice 15 mL
- 1 tsp dried basil 5 mL
- ¼ tsp salt 1 mL
- ¼ tsp garlic powder 1 mL
- ¼ tsp onion powder 1 mL
- ¼ tsp black pepper 1 mL
- ⅔ cup almond flour ground almonds, 150 mL
- ¾ tsp salt 4 mL
- 3 eggplant sliced diagonally, Japanese type, medium size
- olive oil spray or olive oil in an oil spritzer
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.
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