Savoury recipes are my kryptonite, especially if they’re crispy. I’m always on the hunt for healthy snack recipes to satisfy my Doritos cravings, which creep up from time to time. It is the absolute worst when food shopping and there’s an ENTIRE isle dedicated to sweet chilli crisps!
When I ran away to London to escape the Canadian Polar Vortex of 2013, I had time to experiment with various ingredients. I learnt a lot about cooking and baking, how to make my favourite go-to comfort foods healthier or fit with the Endo Diet. My brother was an awesome team player. He was happy when my experiments were a hit, and constructive when I missed – sometimes by a long shot.
When living in London, my brother and I enjoyed baking an assortment of vegetables seasoned with our family’s secret spice mix. Aubergines always featured in our batch of baked veggies, so I thought it was time to play around with eggplants to see what else these cute vegetables had to offer.
This recipe fits perfectly with my savoury palette, and I’m sure you’ll love it, too. When you’re craving a snack, or would like to start dinner with an impressive appetizer, then this recipe is the one, or in the words of DJ Khaled, major.
It is easy to prepare, complete and eat. Whenever I make these crispy aubergines, they’re finished before I sit down for my share. The best parts – I use almond meal for the “breading” making it gluten-free, and it is baked. Score!
Was that too Canadian?
- 1 - 2 medium sized aubergine
- ½ tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp apple cider vinegar
- ½ tbsp lemon juice
- ⅓ cup almond meal (ground almonds)
- 1 tbsp salt-free organic seasoning
- ¼ tsp onion flakes
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tbsp nutritional yeast
- Dried oregano
- Pre-heat oven to 350 degrees Fahrenheit.
- Prep a baking pan with a sheet of parchment paper.
- Cut aubergine into ¼ inch slices.
- In a bowl, whisk the wet ingredients.
- In a separate bowl, mix together the dry ingredients, except for the dried oregano.
- Dip a clean finger into the oil mixture and gently rub onto both sides of the sliced aubergine. Don't dip the aubergines because they will soak the oil mixture, making them soggy.
- Cover the aubergine in the "bread" mixture, then place in the baking pan.
- Repeat until all aubergine slices are finished.
- Sprinkle dried oregano on top of the breaded aubergine.
- Bake in the oven for 15 - 20 minutes, or until they have browned.
What savoury crispy snacks do you crave?