I decided that since my Turkey 3 Bean Chili was going to be so easy to make for dinner, I needed to make something new to go with it. I had eggplant that needed to be cooked so I looked for a new eggplant recipe. I tweaked one from about.com/localfoods. Instead of bread crumbs which do not have much nutritional value, I decided to use flax seed and almond flour which have many more nutrients. The soaking eggplant in salt water was a new way to get the bitterness out. I usually sweat the eggplant out by letting it sit out with salt on it. Soaking it worked just fine too.
- 2 Tbsp. plus 1/2 tsp.salt, divided
- 2 eggplants
- 1 cup almond flour
- 1 cup ground flaxseed
- 1/4 tsp. freshly ground black pepper
- Pinch of cayenne (optional)
- 2 eggs
- In a large bowl dissolve 2 Tbsp. salt in 1 cup warm water. Add 3 quarts cold water. Set aside.
- Trim eggplant and cut into ½-inch thick, 3- to 4-inch long sticks. Put in salt water, submerge with an upside-down plate, and let sit 30 minutes.
- Meanwhile, in a medium bowl, combine flax seed, almond flour, remaining ½ tsp. salt, pepper, and cayenne, if you like. Transfer to a large plate or shallow bowl. Set aside.
- Whisk eggs to break them up completely. When you lift the whisk up it should be as lifting it out of water.
- Preheat oven to 425. Line cookie sheet with parchment paper.
- Drain and thoroughly dry eggplant sticks.
- Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift in out and shake off any excess egg, put stick in bread crumbs mixture and coat completely, lift out and shake off any excess bread crumbs, transfer stick to prepared baking sheet. Repeat with remaining sticks.
- Bake, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.
Nutrition per serving (makes 8 servings)
Calories- 244, Fat-17g, Carbohydrate-15g, Protein-10g, Fiber-10g, Sugar- 3g