EggplantThese gluten-free, vegan fries are the perfect finger-food appetizer to impress your friends...
What You Need
1 tsp. coconut oil
2 tbsp. white balsamic vinegar
1/3 cup green tea, brewed and chilled
Juice of 1 fresh lemon
1/3 tsp. sea salt
Leaves of 5 fresh thyme stalks, finely chopped
1/4 tsp. paprika
1 large eggplant
3 tbsp. ground flax seeds
Related: Sweet Potato Pancakes
How to Make It
Preheat oven to 350 degrees F.
In a large bowl, combine coconut oil, balsamic, green tea, lemon juice, sea salt, thyme and paprika; mix well to combine. Set aside.
Slice eggplant into 1/3 inch "fry-like" slices. Dip each eggplant slice into balsamic mixture to coat. Place eggplant slices onto a baking sheet or roasting pan. Sprinkle with flax seeds and toss lemon wedges on top.
Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 2 minutes.
Serve warm with fresh tomato sauce, pesto or hummus for dipping. Enjoy.
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