![]() ![]() Whisk the chickpea egg in a shallow bowl. Turn them over and sprinkle the other side. Sprinkle the tops of eggplant rounds with salt. Although you should get one because it is great for baking.ġ chickpea flour egg (1 chickpea flour egg = 1 tablespoon chickpea flour + 3 tablespoons water)Ĭut the eggplant into rounds. I am sure you can do this on paper towels, so don’t sweat it (haha!) if you don’t have a cooling rack. I find this works best on a cooling rack set over a baking tray. The key is to salt the eggplant, much like salting zucchini, to get the natural water out. These little beauties come out crispy and are great plain but they are also fabulous stacked with tomato sauce and pesto! i wouldn’t make these more than a few hours in advance to serve to guests, though, as the tomato and eggplant both release water.I recently read a post on Instagram from someone who baked eggplant without oil and of course I had to try it because roasted eggplant is usually so greasy and mushy. don’t worry about where the pesto ends up – just mix it all together at the end.). leftovers can be kept for a day or two in an airtight container in the refrigerator and are delicious when tossed with pasta (pull the stacks apart and gently warm the eggplant and tomato, leaving the mozzarella cold. ![]() if you’re using large eggplant and want to serve it as a finger food appetizer, fold the eggplant slices in half like tacos and use toothpicks to secure the open sides. set on a serving platter and repeat until all of the ingredients are used up.
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