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Eggplant With Nuts

  Eggplant 1 Large
  Olive oil/Safflower oil 1⁄2 Cup (8 tbs)
  Yogurt/Sour cream 1 Cup (16 tbs)
  Onion powder 1⁄2 Teaspoon
  Potato flour/1 teaspoon brown rice flour 1 Teaspoon
  Grated parmesan cheese 2 Teaspoon
  Sesame seeds 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Pine nuts/Slivered almonds 2 Tablespoon

Peel eggplant if desired.
Cut crosswise into 1/2-inch slices.
Brush both sides with oil and place in a shallow baking dish.
Bake at 450° about 15 minutes, or until tender.
Tum once.
Combine remaining ingredients except nuts.
Spread evenly on eggplant slices.
Top with nuts.
Broil about 6 inches from the heat until topping is slightly browned.
Serve at once.
If you can use wheat or gluten, you can substitute unbleached wheat flour for the brown rice flour.
If you can use gluten but not wheat, you can substitute 1 tsp barley flour for the brown rice flour.

Recipe Summary

Side Dish

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