Eggplant Dippers

Added on October 10th, 2011 by our friend from http://paleoonmain.blogspot.com/

Cooking Steps

Slice eggplant 1/4 inch slices. In 2 separate shallow dishes, combine egg and coconut milk in one and remaining ingredients (excluding eggplant and coconut oil) in another.
In an assembly line fashion, dip eggplant slices in egg and then coat with flour mixture.
Heat coconut oil to medium high and carefully fry slices 3-4 minutes per side or until golden brown. Serve with prepared tomato sauce for dipping.

Serves 4
10 min
This is a > Recipe

Ingredients

  • 1 Large Eggplant
  • 2 Eggs
  • 1/4 C Coconut Milk
  • 1 C Almond Flour
  • 1/2 C Arrowroot Powder
  • 2 Tbsp Onion Powder
  • 1 Tbsp Italian Seasoning
  • 1 Tsp Salt
  • Coconut Oil for shallow frying
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3 Responses to “Eggplant Dippers”

  1. Awesome recipe especially for making eggplant for the first time ever!

    Joanna, on April 26th, 2012

  2. [...] was vegetarian day so we had zucchini spaghetti with fresh marinara sauce and eggplant dippers. I can’t say that this tasted anything like spaghetti but it was good and filling. [...]

    A Paleolithic Diet – Day 14 | Simply Norma, on January 16th, 2013

  3. [...] I got home, I was really hungry. I scrounged around inside the refrigerator and found some leftover eggplant dippers that I devoured. Then I finished my morning smoothie (a little odd I know since it was now [...]

    A Paleolithic Diet – Day 16 | Simply Norma, on January 18th, 2013

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