Crispy Eggplant Nuggets

• Produce

  • 1 Eggplant, medium

• Baking & Spices

  • 1 tsp Salt
  • 1 Salt & pepper
  • 1/2 cup Whole wheat flour

• Nuts & Seeds

  • 1/2 cup Coconut flakes, fine

• Bread & Baked Goods

  • 1/2 cup Panko

• Liquids

  • 2/3 cup Water

• Other

  • 3 Tablespoons Ground Flax

Found on itdoesnttastelikechicken.com

Description

Ingredients

• The Eggplant:
• 1 Medium Eggplant
• 1 teaspoon Salt
• Bowl 1:
• ½ Cup Whole Wheat Flour (or any flour of your choice)
• Salt & Pepper
• Bowl 2:
• 3 Tablespoons Ground Flax
• ⅔ Cup Warm Water
• Bowl 3:
• ½ Cup Panko
• ½ Cup Fine Coconut Flakes
• If Your Frying Your Nuggets:
• Oil for frying, canola or coconut oil would work well.

Directions

• If you are baking your nuggets preheat the oven to 450F (230C).
• Use a potato peeler to peel off all of the skin on the eggplant.
• Chop of the stem on the top and bottom of the eggplant and discard, then chop the eggplant into nugget sized pieces. Try to make them roughly the same size so that they cook evenly.
• Put the eggplant nuggets in a colander in the sink, or over a bowl. Sprinkle the salt across the eggplant and toss with your hands to evenly coat. Let the eggplant sit with the salt on them in the colander while you prepare the rest. Some liquid might drip out of the eggplant, and this is good.
• In the meantime get three medium bowls ready. In the first bowl, add the flour, and season with a pinch of salt, and a few grinds of pepper. Stir to combine. I used whole wheat flour but almost any flour will work here.
• In bowl two, mix together the ground flax with the warm water and set aside. The flax mixture will need to rest for about 5-10 minutes to thicken.
• In bowl three mix together the coconut and panko.
• Now take your first eggplant nugget and dip it in the flour covering all sides. Shake off excess, then dip it in the flax. Shake off excess, and toss in the coconut and panko. Set the nugget on a plate and continue with this process for the remaining nuggets. I found it easiest to do this with a fork as your fingers will get all goopy. As you go the flax mixture might get too thick, so just stir in a bit of water as needed. If any of the bowls run out, just add more as needed.
• If you are baking your nuggets: line a baking sheet with parchment paper. Lay the nuggets out in a single layer so they arent touching. Bake in a 450F (230C) over for 18-20 minutes, flipping them halfway through, until they are golden on all sides.
• If you are frying your nuggets: pour about ½ of oil in a pan. Heat up and test that it is ready by dropping in a small piece. If it bubbles and sizzles you are good to go! If the oil starts smoking, lower the heat. Careful! Working with oil is dangerous. Put several nuggets in the pan and fry them for about 2 minutes on each side until they are golden brown all over. Set them on a plate covered in paper towel while you finish the rest.
• Serve the nuggets while hot with your favourite dipping sauce.