I’ll admit it, I absolutely hated eggplant. Until I had it fried, lightly breaded with the Arabic spice mix za’atar. Now I’m always looking for excuses to make the dish.
With the change in temperature all the eggplant from our garden had to be harvested at once. I was excited to make the fried eggplant but I wasn’t into the work of frying each slice. Time for a new recipe.
Set the oven to 400° and grease a cookie sheet
Cut eggplant into wedges, then large bite-size pieces – they shrink in the oven
Put eggplant into bowl with salt and lemon then coat with egg and oil
In a separate bowl combine seasonings, whole wheat flour and almond meal
All you need is enough to lightly cover the amount of eggplant you want to make
Toss dry mixture over eggplant until all the pieces are evenly covered
Spread onto pan and bake until skins are crinkled and tender, about 35-45 mins
A note on seasonings:
Arabic – za’atar, black pepper, sumac
Asian – ginger powder, garlic powder, sesame oil
Italian – Parmesan cheese, parsley flake, lemon pepper, garlic powder, oregano
Indian – curry, coriander, cumin, chili powder
Jamaican – Tabasco, jerk seasoning
Mexican – chili powder, paprika, oregano, garlic powder, cumin (or taco seasoning)