Crispy Eggplant Bites (Oil Free, Vegan)

This time of year one of the most asked about foods that comes up is eggplant. It seems that there is an abundance of them in the stores which prompts many families to pick some up, but unfortunately most go bad on the kitchen counter without every being touched. I know I have been guilty to this in the past as well. Really I think the problem for myself was that there was not many whole food plant based, vegan and oil free recipes dealing with eggplant that really caught my attention. So I decided to try a few different ways of preparing my eggplant and found that I loved the taste and texture it had after being baked with a thin coating to add a bit of a crispy bite. I now make this recipe on the regular and almost every time that we are having pasta and red sauce in the Fall you can expect to have some crispy eggplant bites to go with it. Dr Miller and I love adding these into my easy InstantPot marinara (https://youtu.be/DMQawIFBfKM) or pumpkin pasta sauce (https://youtu.be/R2ePL4HKl8M). You can also opt to just eat these as a healthy side dish, dipping them in your favorite sauces. I have found that these do keep well in the fridge, but you will need to bake them for a few minutes to crisp them up again before serving.

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Here’s what you will need!

-1 medium to large eggplant
-1/2 cup of whole wheat flour or oat flour (GF)
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp thyme
-1 tsp oregano
-1/4 tsp black pepper
-1/4 tsp dry basil
-Knife
-Large bowl
-Oven

Head over to my website for the complete step by step written instructions to this recipe and many more whole food plant based vegan recipes!

https://www.plantbasedgabriel.com/

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Rating:
Views:25,764 views
Tags: Bites, crispy, eggplant, FREE, recipe, vegan
Categories: Vegan Recipe

Comments

sugarplum2308 says:

I enjoyed with my salmon! Thank you.

clarisa farley says:

Do they taste like potatoes

Alexander Wilson says:

This was such an easy, quick and delicious recipe. Thank you. I’m so happy I liked them because I’m such a picky eater.

Amy GÜRKAN says:

I know how to make it but its cooked with oil and other veggies. I never just had eggplant by itself so this will be interesting to try.

Coran Lorden says:

Save yourself a little time and aggravation and put the cubed eggplant and spices into a plstic resealable bag and shake to coat

Dina A. says:

I have a small eggplant so I am also going to include cubed tofu to fill it out and see how that goes. Thank you for your recipe! All your recipes are simple to make, delicious and winners. My grandson who is 6 cannot get enough of your 4 bean chili. He often has 3 to 4 servings of it per day when I make it or his mom. During this time of sheltering, I make the chili recipe twice a week. Thanks again.

Ricardo Martinez says:

Hi Gabriel, I am going to try this recipe, but I have a question. Have you used nutritional yeast instead of the flour? I just subscribed, thanks for your guidance.

Fat Tony says:

Alright, I'm gonna go ahead and watch another video now!

lucy estrada says:

Thank you will try that today

Eva Mariscal says:

Where do I find that oven mat??

i still wanna be winston but i stan Ariana now says:

Tried this out, and it’s delicious!

Ana Vagharshakyan says:

I lovey 🤙🤙🤙🤙💥💥💥💥

Butterfly Magic with Hot Tea says:

I just made it and, it's ok. The benefit of healthy eating might mean I try this recipe again but I will definitely have to tweak it somehow.

Dino S says:

nice…had to mute it though, was a bit echo'y and loud

Rafaela Sandu says:

Thanks for sharing! I'm going to try today. 😀

D B says:

Just want you to know I made this tonight! Really enjoyed. Made in air fryer at same temp, but shorter time. Really enjoyed. Ate the whole eggplant myself! 😄