One of my favorite parts about following a non-processed food diet has to be the amount of fruits and vegetables that are incorporated into my daily life. I’ve been discovering new ones and I’ve also been eating a lot of fruits fruits and vegetables that I rarely ate before. Like eggplant. I’d say that I used to eat eggplant about once a year and now I have it about twice a month. Crispy Baked Eggplant with Sweet and Spicy Dipping Sauce is my new favorite way to eat it!
This recipe was inspired by an appetizer that I had at a Japanese restaurant near my house. This restaurant has reverse happy hour ALL day on the weekends. How could I pass that up?! So, prior to going, I did what I always do… I read reviews online. Many of the reviews said to order the eggplant tempura with sweet and spicy sauce. So I did and it was awesome! I instantly wanted to try to make a Paleo version and came up with this.
It turned out to be a wonderful treat. The eggplant is soft on the inside and crispy on the outside. It also tastes great with Paleo Sweet and Spicy Dipping Sauce. And I never pass up an opportunity to eat that sauce.
- 1 eggplant
- 1½ cup almond flour
- ¾ tsp garlic powder
- ¼ tsp paprika
- ¾ tsp salt
- ¾ tsp onion powder
- pepper to taste
- 2 eggs (whisked together in a bowl)
- Preheat the oven to 350 degrees.
- Cover a baking sheet in aluminum foil and slather a little bit of olive oil onto the foil. I use a silicone basting brush to do this.
- In a medium bowl, mix the almond flour, garlic powder, paprika, salt, onion powder, and pepper together.
- Cut the eggplant into thin slices and quarter the slices (if you like).
- Dip each piece into the whisked eggs and then dunk them in the almond flour mixture.
- Place the pieces onto the baking sheet.
- Bake for 30 minutes.
- Set the oven to Broil and broil them for 1½ minutes (watch them closely to make sure they don't burn).