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Almond Crusted Baked Eggplant

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

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

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

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.