This time of year one of the most asked about foods that come up is eggplant.
I decided to try a few different ways of preparing my eggplant and found that I loved the taste and texture it had after being baked with a thin coating to add a bit of a crispy bite.
I now make this recipe on the regular and almost every time that we are having pasta and red sauce in the Fall you can expect to have some crispy eggplant bites to go with it.
You can also opt to just eat these as a healthy side dish, dipping them in your favorite sauces. I have found that these do keep well in the fridge, but you will need to bake them for a few minutes to crisp them up again before serving.
This crispy baked eggplant recipe is perfect for those who love eggplant and those who WILL eventually love eggplant!
- 1 medium-sized eggplant
- 1/2 cup whole–wheat or gluten-free flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp oregano
- 1/4 tsp dry basil
- 1/4 tsp black pepper
Cut the eggplant into 1/2″ cubes, then toss them together with the spices and flour in a large bowl. Toss until all of the eggplant pieces have been covered by the flour and spice mixture
Place the coated eggplant pieces onto a parchment or silicone lined baking sheet. Bake at 375 degrees Fahrenheit for 25-30 minutes (checking at 25 minutes) until the eggplant bites have a crispy exterior.
You can easily make this recipe in an air fryer by air frying the coated eggplant pieces at 400 degrees Fahrenheit for 15 minutes.
Video Source: Plant Based Gabriel
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