Almond Crusted Eggplant with Garlic-Paprika Aioli
Recipe Type: Appetizer, Snack, Side
Cuisine: Paleo
Serves: 2 servings
Similar to a crispy fry, this eggplant version uses crunchy almonds and a bold dipping sauce to satisfy your snacking cravings.
Crispy Almond Crusted Eggplant
  • 1 cup almond meal
  • 1 tsp coriander, ground
  • 1½ tsp paprika
  • ½ tsp salt
  • 1 egg
  • 1 tbsp olive oil
  • 1 medium eggplant, cut into fries ¼” inch thick
Garlic Paprika Mayo
  • 2 tbsp garlic mayo
  • ¾ tbsp smoked paprika
  1. Preheat oven to 450 F. Line baking sheet with aluminum foil, lightly grease and set aside.
  2. In a small bowl combine almond meal, coriander, paprika and salt. In another small bowl whisk egg and olive until combined.
  3. Using 1 slice of eggplant at a time, dip each side in egg wash, then in almond meal mixture and place on baking sheet. Repeat with remaining eggplant, ensuring fries are ¼ inch apart on baking sheet.
  4. Transfer eggplant to oven and bake for 20 minutes, flipping midway.
  5. Meanwhile, in a small bowl whisk garlic may and paprika. Set aside.
  6. Serve eggplant fries hot with a side of garlic mayo and a few lime slices.
Recipe by Honest Cooking at