The Contemporary Bun


A few weeks ago I made the Crunchy Almond Crusted Chicken Strips and I also had some eggplant on hand that I didn’t have a plan for. What the heck, I’ll crust that too! Like many of you, I do not like spending a lot of time in the kitchen at one time but I do enjoy small intervals and I do like to put effort into preparing my food ahead of time.


This is very rewarding because after a long day the last thing I want to do is be in the kitchen. Coming home after work, I used the crusted eggplant for a small dinner, placing some green chile sauce on it (my favorite right now is 505 Green Chile) and warming it in the convection oven. I also played around with sprinkling some goat cheese and slices of avocado on it.


My favorite way was this however…I layered sautéed spinach, garlic and onions with pieces of chopped bison and a little sprinkle of goat cheese with avocado. It was a spin on a traditional burger but so healthy-for-you and scrumptious! Oh my gosh. Rich and savory! Without further ado, here’s the recipe for the eggplant…and let me know if you try any variations that I didn’t mention. Love creativity!

Almond Encrusted Eggplant (gluten free, Paleo)

1 large egg plant

2 eggs
1 clove of garlic
1/4 c. almonds
1/4 c. pumpkin seeds
1/4 t. oregano
1/4 t. dried garlic
1/4 t. dried thyme
1/4 c. coconut flour
Preheat oven to 375F. Slice eggplant into discs, about 1/4-1/2 inch thick or so and set aside. Place eggs and garlic in a medium mixing bowl. Pulse almonds and pumpkin seeds in a food processor into flour like consistency with some larger pieces. Pour into bowl and add coconut flour and spices. Mix well. Dip eggplant discs into egg mixture then into flour and lay flat on a lined cookie sheet. Continue until all of the discs have been dipped. Place in oven and back for approximately 30-35 minutes until edges are brown and they are either tender or slightly crispy on the edges – you get to choose your preferred texture.


With all of this, I highly recommend choosing a recipe to make this weekend and having it on hand for versatile meals throughout your day or week. The eggplant would also be perfect for layering marinara sauce, spinach, and goat cheese for an Italian take.

Finally, I’d love to know what you’re hooked on this week? What food phase are you going through? Do you have a favorite meal?


Leave a Reply