Low-Calorie/ Recipes/ Side Dishes/ Snacks

Healthy Vegan Baked Eggplant/Aubergine Bites

Healthy Vegan Baked Eggplant/Aubergine Bites

Healthy Vegan Baked Eggplant/Aubergine Bites, that are easy to make, that are crispy and oil-free!
Got an eggplant/aubergine that you don’t know what to do with? Simply make an easy batter, fill up a bowl of those breadcrumbs that have been in your pantry for ages and dip the eggplant/aubergine rounds into these two coatings and simply bake!

You can eat them hot or cold as a dip, as a side dish, or with a curry sauce with a side of rice for a full meal!

Eggplant has been a huge part of my childhood. I grew up eating eggplant, especially during the summer, when it was harvested from my grandma’s garden.

The way we cooked it, was simply salted, washed, and fried. After that a dressing is made out of oil, garlic and vinegar, then the fried eggplants are coated in that dressing. So simple, yet so delicious. Brings back a lot of memories.

More Eggplant Recipes:

1. Easy Vegan Mediterranean Stuffed Eggplant With Tzatziki
2. Easy Roasted Garlic Eggplant Hummus
3. Vegan BBQ Pulled Eggplant

Anyway! Do let me know how you found this Healthy Vegan Baked Eggplant/Aubergine Bites Recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on InstagramPinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Recipe makes about 24 baked crispy bites
Each baked bite contains approximately 31 calories.

Ingredients:

2 large eggplants/aubergines, cut into 3/4-inch thick rounds

plain or panko breadcrumbs, or gluten-free breadcrumbs

For the Batter:

3/4 cup/96g + 2 tbsp white rice flour ( or plain flour )

1 tablespoon corn starch

1 teaspoon garlic powder

1/2 teaspoon dried Italian seasoning

3/4 teaspoon salt

1/4 teaspoon paprika

freshly ground black pepper

1 cup/225 of soda water ( or regular water )

Method:

1. Toss the eggplant/aubergine rounds with some sea salt, and place in a colander over the sink for about 30 minutes. The salt will help remove moisture from the eggplant/aubergine.

2. Dry the eggplant/aubergine rounds by patting with a paper napkin or towel to remove any moisture released.

3. Preheat the oven to 425/200C degrees. Line a baking sheet with parchment paper.

4. Add some of the breadcrumbs into a bowl for coating. Add more as needed after you start breading the eggplant rounds (the reason for starting out with the minimum needed is so if the breadcrumbs end up clump due to the batter then you may need to replace them entirely with fresh breadcrumbs).

5. In another medium bowl , combine all the ingredients for the Batter in the order listed and whisk until completely mixed.

6. Dredge each eggplant/aubergine round into the batter to coat thoroughly on both sides and then dip into the breadcrumbs on both sides and edges. Place the breaded eggplant rounds on the parchment-lined baking sheet.

Note: Keep the whisk handy so that you can quickly whisk the batter mixture when needed if you feel like the contents of the batter start to settle (this will probably happen after prepping 2-3 eggplant rounds).

7. Once all the eggplant/aubergine rounds are breaded and placed in a single layer on the baking sheet, sprinkle some sea salt and freshly ground black pepper, and bake them in the oven for a total of 20-25 minutes.

8. Flip half way through so that they bake for 10-12 minutes on each side or until lightly golden brown and crispy on both sides.

9. Enjoy them with a side of some vegan cucumber ranch or chipotle aioli. You can also combine them with my Garlic Basil Vegan Ricotta and your favorite marinara sauce for eggplant stacks.

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