As promised, here’s Part II of our previous dinner with Chimichurri Chicken, eggplant, and butternut mash.
We experimented with a breaded and baked eggplant creation. I say we…it was really Don. 🙂
- 1 tbsp of shredded parmesan, romaine, asiago cheese
- 1 tbsp coconut flour
- 2 tbsp almond flour
- garlic powder
- adobo seasoning
Sorry about the lack of measurements. That’s Don style. Go with your gut! 🙂
We used our Magic Bullet to blend all the above together. If you don’t have one, then mixing everything in a bowl should work too. It just won’t break down the cheeses as much and you’ll have a mixture that has more texture than ours did. No harm in that.
We sliced our eggplant and placed it in the oven on warm, to dry it out a bit, for about 40 minutes, turning it a few times as we checked the moisture level.
We then removed the eggplant and let it cool.
Next, we dredged each piece through an egg wash and then the breading mix until they were well coated.
Then we baked them in the oven for 35-40 minutes at 375 degrees, flipping them every 10 minutes.
They came out great in many ways. The texture was excellent, they were a little like chips.
The breading worked really well, except that they were a little too salty and after a little investigation, we found that adobo seasoning has salt and garlic already in it, and we also used additional salt and garlic powder. Doh! They were a little overpowering for me. Note to self: no salt or garlic if using adobo.
I would say in every other way, this recipe was a win. We plan to do it again, making sure we don’t over season with the salt and garlic. 🙂
The discovery of a new dish does more for the happiness of mankind than the discovery of a star.
~ Anthelme Brillat-Savarin