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Almond Crusted Baked Eggplant
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Almond Crusted Baked Eggplant

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

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

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

    Cup of Yum
  1. Preheat oven to 425ºF (220ºC). Line a heavy, rimmed baking sheet with parchment paper.
  2. 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.
  3. In another bowl, mix almond flour and salt.
  4. Slice eggplant into ¼-inch slices.
  5. Dip eggplant slices into oil mixture, then into almond flour mixture, turning to coat. Place on prepared baking sheet.Spritz slices with cooking spray.
  6. Bake for 15 minutes, then flip slices and spritz again. Bake for another 15 minutes, or until crispy and golden.
  7. Serve with your favourite marinara sauce.