My boyfriend said these tasted like soft Sour Cream & Onion potato chips. What a weird description.
But they really are delicious. We made two trays and ate them ALL with our dinner, which technically I guess was only really 3 whole eggplants. Yay, vegetables!
It's hard to explain these, but if you have some eggplant hanging around or want to buy some because it's finally eggplant season at the store, YOU SHOULD MAKE THESE! They're an awesome veggie side dish, or an equally awesome party appetizer.
1) 3-4 medium-sized eggplants
2) 1 cup of Almond Flour (I use Honeyville)
3) 1 TBSP onion powder, 1 TBSP garlic powder, 1 teaspoon salt & pepper
1) First things first, you want to cut and peel your eggplants. I would suggest peeling it first, and then slicing it into discs, about 1/2 inch thick. You can keep the skin on if you like it, but it's pretty chewy for my taste.
2) Put all of the eggplant discs into a collander, sprinkle with about 1 teaspoon of salt, and let sit for 30 minutes. This draws out some of the moisture and makes it less bitter.
|Salted, and waiting to be breaded|
3) Now preheat your oven to 400 degrees.
4) Time to make the breading for these eggplant discs! Combine your almond flour, onion powder, garlic powder, salt and pepper onto a plate with a lip, or a pie pan.
5) Rinse off your eggplants now, and while they are still wet, place a few of them onto the breading. Gently press down, and flip over to coat both sides. It will stick extra in places, so use your fingers to even it all out.
6) Once breaded, place onto a cookie sheet with parchment paper or a silicone mat on it.
|Breading my eggplants|
7) Continue this process until all of your eggplant is breaded and on the pan. This made two cookie sheets worth.
8) Cook at 400 degrees for 15 minutes, and then flip your discs over and cook another 15 minutes, making sure they don't burn. Continue to cook another 5-15 minutes until it's browned on both sides and looks done.