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Lemon Pepper Eggplant Bites

June 11, 2016 By Leave a Comment

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Lemon Pepper Eggplant Bites

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EIR
June 11, 2016
by EIR
Category Recipes
Persons
6
Lemon Pepper Eggplant Bites

Ingredients

  • 1 small eggplant
  • 2 cups Panko bread crumbs, gluten free
  • 1 1/4 cup coconut milk
  • 2 tbsp. lemon zest
  • 4 tbsp. lemon juice
  • 1 tsp black ground pepper, coarse
  • 1 dash sea salt
  • 2 tbsp. extra virgin olive oil, 100% first cold pressed, unrefined
  • 1/4 cup parmigiano reggiano

Instructions

  • Wash and cut eggplant into 2 inch cubes and soak in 1 cup coconut milk.
  • In a large bowl combine remaining ingredients except EVO and mix until a textured paste. Should be moist and sticky.
  • Coat eggplant cubes with mixture, using fingers to ensure coating sticks and evenly distributed.
  • Pour half of EVO in a baking dish and distribute evenly.
  • Place baking dish in oven set to preheat at 350°. Remove when oven is preheated and increase oven temperature to 375°.
  • Layer eggplant bites in baking dish and top with remaining EVO.
  • Return to oven and bake eggplant bites until golden brown, turning once to ensure even browning. About 20 minutes.
  • May also be "pan fried" with 1 tbsp. EVO per cooked batch.
  • Serve with Lemon-Basil Sauce.

Tags

appetizers,
Eating in the Real,
Eating in the Real with Renee,
eggplant,
gluten free,
Lemon pepper,
side dishes,
snacks
© 2022 Copyright Eating in the Real with Renée
https://eatinginthereal.com/recipe/lemon-pepper-eggplant-bites/

Tagged With: appetizers, Eating in the Real, Eating in the Real with Renee, eggplant, gluten free, Lemon pepper, side dishes, snacks

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