Eggplant Crusted Spheres
As everyone loves a bit of a crunch and dipping sauce.
I created this recipe to inspire my boys that a french fry is not the only veggie that can be dipped and also crispy.
1 cup Greek Yogurt
1/2 to 3/4 C Almond Meal
1 t paprika
1 1/2 t sea salt
1/4 t cayenne
1 bunch of basil leaves chopped (save a few for garnish
1T olive oil
Preheat oven to 400 convection if possible
Slice entire Eggplant into spheres -the size of steak fries
-Discard the seeds
Optional skin on – you can peel it
I prefer to leave it on
Sprinkle with sea salt 1/2t or less
In a mixing bowl -Mix 1/2 C Greek yogurt (save the rest for making dipping sauce)
Add paprika, cayenne 1/2 t salt
In another bowl add almond meal
Roll spheres in yogurt then into almond meal.
I add parchment to my cookie sheet as even using olive oil they sometimes stick
Layer them on the sheet. Do not overlap
Give room you will flip part way through
Set timer 10min flip
Cook another 8-10 min
Longer if needed
You wanted them crispy
In a food processor or blender
Add the rest of the yogurt
1/2 t sea salt
Chopped basil leaves
Pulse until puréed
Serve with sauce on the Side
Recipe created by: Beyond blyss/Tina Meade
2 Comments Add yours
Tina! I love this recipe. And the lemon bars turned out beautifully. Can I just say again you are so talented. I want to try the mozzarella but what is vegetable rennet?
I’m so happy to hear you loved the recipe. I hope you saw my reply on Instagram. I think Barefoot “Back to Basics” is great. Thanks again!