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Chili-Lime Breaded Eggplant

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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.

Ingredients:

  • 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)

Preparation:

  1. 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.
  2. In a bowl combine; smoked paprika, cider vinegar, olive oil, sweetener, salt, and water. Whisk together.
  3. 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.
  4. 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.
  5. 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.
  6. Eat within a few days.  Keep stored in the fridge in a glass container.

Tip:

  • 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

 

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14 thoughts on “Chili-Lime Breaded Eggplant

  1. Tracy says:

    I’ll be right over!!!

  2. Hey, Amie-Sue!
    Oh wow, das kann ich mir so gut vorstellen, darf ich auch zu ihnen essen kommen, wenn sie die Auberginen wieder zubereiten!?
    Sie müssen mir nur früh genug Bescheid geben, da mein Weg aus Berlin ja doch etwas länger ist. Lach
    Was ich mir super vorstellen könnte wenn man noch etwas sehr guten alten Aceto Balsamico über Sauce und Aubergine träufelt. Ich liebe ihn einfach so.
    Viele Liebe Grüße aus Berlin,
    Jesse Gabriel

    • amie-sue says:

      Good day Jesse….

      Your message translates to… “Hey, Amie Sue!
      Oh wow, I can imagine that good, I may even get to eat them when they prepare the eggplant again?
      You have to give me plenty of notice only because my way from Berlin is a little longer but yes. laughing
      What I could imagine great if you drips something very good old balsamic vinegar over sauce and eggplant. I love him just like that.
      Many Greetings from Berlin,
      Jesse Gabriel”

      So, I think Google Translate, mixes things up a bit but I get the point. lol

  3. Oh mein Gott, was hat Google den da gemacht?
    Lach!
    Ja Sie bekommen 100 Punkte!
    Grüße,
    Jesse

    • amie-sue says:

      Google translates your last message as: “Oh my God, what Google has done?
      Laughing! Yes, you get 100 points! regards,Jesse”

      lol Jesse, I am doing my best to translate. Does make me snicker too!

  4. Iman says:

    Hey Amie-Sue!

    Let me start off by saying i love love love you. Thank you for creating such wonderful dishes and generously replying to inquisitive hearts. I have just transitioned to being a vegetarian (never ate that much meat anyway) and have a hydrator that is broken. Working on fixing it. I go to your site at least 5X a week since i’ve discovered it about 2mths ago. Thanks you so much. I will be trying this sometime this week since i recently bought and eggplant…tis the season for them. Thanks again.

    • amie-sue says:

      Why thank you Iman :) I am glad that you find my site inspirational and helpful. I am here if you have any questions or more of these wonderful comments. hehe I love it all. Get that dehydrator fixed so you can play! :) Have a wonderful day, amie sue

  5. Sam says:

    Dear Amie-Sue,
    Thank you so much for your awesome raw recipe website. How very kind, generous, thoughtful, compassionate, etc. of you to have all these free raw recipes that look so delicious. I cannot wait to start making some of them. I just discovered your website about a couple of weeks ago or one week ago. Cannot recall exactly when. I could not believe that you were sharing all your recipes for free when you could easily be selling them in the format of e-books, Kindle books, regular hard cover books, etc. Thanks so much.

    • amie-sue says:

      Thank you Sam :) My heart and passion is to share. I will admit, I would love to do a cookbook and to hold my love for healthy eating in a 3 dimensional object…. and should that day happen, wonderful, but until then… I just want to share and to help others. I will forever be a student in my kitchen and face many trials and errors, I hope to save others from them. hehe

  6. Mary says:

    I would love to try this recipe and maybe give it an Italian twist. My concern is I’ve read elsewhere eggplant is not very good as a raw dish. Does the long dehydrating time make it less rubbery? I noticed you don’t salt and sweat the eggplant either. Do you feel it’s not a needed step?

    • amie-sue says:

      Hi Mary, I don’t eat much eggplant but I can say that when I made this dish I didn’t find it rubbery. As far as salting it and sweating it like I do zucchini noodles… I guess I didn’t see the need for this recipe. But again, I don’t use it much so it might be beneficial. Do you eat much eggplant? Have a wonderful evening, amie sue

  7. Serena says:

    I love eggplant!andi’m italian..sooooo…i wanna share with you something.
    We never peel eggplant, we like the entire taste of it, we makemedium slices, half cm don’t know in inches…and we put over some salt, than cover witha towel and some our later the sliced eggpant willhave push out all the bitter taste.
    I suggest to try it, cause they came out soft like after cooked. perfect for every recipe, either this oneif you dry them.
    Out i gave u something usefull.
    And i tried a raw parmigiana in this way and it was delicious!!!!
    Many blessing

    Serena

    • amie-sue says:

      Thank you Serena for sharing that. I must admit that I haven’t dabbled much with eggplants, but you have sparked my interest in trying it again! Have a blessed evening, amie sue

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