Chili-Lime Breaded Eggplant (raw, GF, vegan, nut-free)
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This recipe was inspired by my girlfriend, Tracy, who popped in yesterday. I had these beautiful, plump, purple eggplants sitting on my counter and she longingly gazed at them sharing with me that she loved to bread and cook them. That’s how they do it in Italy she said. I think I saw a glimmer of drool on the corner of your mouth as she spoke. I was almost afraid to share with her what my plans were for them. I was going to make an attempt in creating “raw bacon!” She gave me that look. The look that said, “Why do that when you can just eat some bacon! lol I suppose in the cooking world, that makes perfect sense but for those that are eating raw, vegetarian, vegan or just don’t eat animal products…creating a raw version adds some variety to ones way of eating. :) Here I am rambling on about “raw bacon” when this recipe posting is for something completely different. I’ll get to the point. I had some extra eggplant slices after making some “eggplant bacon” so I decided to try my hand at making a gluten free, breaded, cooked (dehydrated) eggplant recipe with Tracy in mind! This may not be the traditional Italian seasoned version but it marks the beginning of many more creations! Shew, now that I made a short story long… let’s get on with the recipe.
- 1 Tbsp smoked paprika
- 2 Tbsp raw apple cider vinegar
- 3 Tbsp cold pressed olive oil
- 1 Tbsp raw agave, or maple syrup
- 1 tsp garlic powder
- 1/2 tsp salt, or to taste
- 2 Tbsp water, or a little more to thin mixture
- Chili-Lime Chia Seasoning
- Eggplant, organic and raw (approx. 1 medium, depends on the size you have)
- Peel your eggplant and slice into thin discs. Don’t slice them paper thin, they will dry to a crisp and be to brittle. Set aside.
- In a bowl combine; smoked paprika, cider vinegar, olive oil, sweetener, salt, and water. Whisk together.
- Create a dredging station: From the left to right – eggplant slices, bowl of liquid sauce, bowl of chili-lime chia seasoning, and dehydrator mesh trays.
- Dip the eggplant into the sauce, then in the dry seasoning mix, coat them nice and thick. Gently shake off the excess and place on the mesh sheet that comes with your dehydrator.
- Dehydrate for approx. 10 hours at 105 degrees. You can gauge this depending on how moist you want them to be so check after 4 hours.
- Eat within a few days. Keep stored in the fridge in a glass container.
- Making up the Chili-Lime Chia Seasoning is a bit of work so if you are short on time you can blend together any spice profile you desire. I would however encourage you to make the seasoning up. It’s great to have on hand!
- I served this with Cherry Tomato Marinara Sauce