Monday 7 March 2016

RedHot Baked Eggplant

This is a great way to enjoy eggplant. The hot sauce marinates the eggplant nicely to add a bit of heat and the garbanzo bean flour along with the flax meal add a nice crust. If you do not have access to the Frank's RedHot Sauce, I do have a copy cat recipe for it HERE

1 medium eggplant (about 1 pound)
1/2 cup Frank’s RedHot sauce
1/2 cup garbanzo bean flour
1/2 cup ground flax meal
1 tablespoon onion salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground black pepper

Slice the eggplant into 3/4 inch slices.
Place the hot sauce in a large re-sealable plastic bag and toss in the eggplant; let sit for 1 hour.
Mix together the remaining ingredients in a bowl.
Remove the eggplant rounds and press both sides into the flour mixture one at a time shaking off any excess flour and place them in a single layer onto a baking sheet that has been coated with non-stick spray.
Spray the top of the rounds with non-stick spray.
Place in a pre-heated 400 degree oven and bake for 15 minutes turning them half way through.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)