Eggplant is awesome. It’s purple… sometimes white or marbled, and versatile. This recipe is an easy addition to any meal: it’s low in calories, tasty and easy to prepare. Most of the calories in this recipe come from the almonds. Almonds are a great source of omega-3 and omega-6 fatty acids. These two nutrients are often overlooked by vegans. Omnivores get them from fish along with such delicious contaminants as heavy metals mercury and lead or pesticides like DDT. Flax seeds and nuts are a great source of these nutrients that are vital for brain function. Your brain is the fattiest organ in your body! Weird, right?
For this recipe slice your eggplant into one inch thick pieces and ‘bread’ it in a mixture of the following:
1 cup of almond meal
1 tbsp onion powder
1 tsp garlic powder
1 tbsp nutritional yeast
a pinch of salt
Now place the pieces on lightly oiled tinfoil (I rest each on top of 3 almonds or sprinkle some corn meal for better air flow), cover with foil, and bake it at 375F/190C for 25-30 minutes.
After this you’ll remove the foil and poke with a knife every 5 minutes or so until they’re tender.
Just imagine this smothered with pasta sauce and melted soy cheese… Okay, I’m drooling.
This is Christie, signing off!
Turning Veganese 
Mmmm. I’ve only had eggplant one way: eggplant parmesan. I need to start reintroducing it into my diet!
It’s great for baked lasagna or cannelloni (instead of noodles), moussaka (kinda like Greek white lasagna), fattoush, baba ghanouj, stuffed and baked, ratatouille and all sorts of other things. It’s also inexpensive and easy to find: definitely worth getting reacquainted.
You just spoke Greek to me–I have never even heard of three of those dishes, ha! Thanks for the continual food inspiration–love you recipes!!
Ha! …and I’m not even talking biochemistry. This is proof that I’ll eat just about anything so long as it’s gluten-free and vegan.
I love eggplant and am always looking for new ways to use it! Thanks so much for this, going to have to try it!