Eggplant Nuggets

makes ~30 nuggets

The Eggplant:

1 Medium Eggplant

1 teaspoon Salt

Bowl 1:

½ Cup Flour

Salt & Pepper

Bowl 2:

3 Tablespoons Ground Flax or Linseed

⅔ Cup Warm Water

Bowl 3:

1 Cup Breadcrumbs

Method:

• Preheat the oven to 230ºC.

• 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 the 3 bowls ready.

• 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 breadcrumbs.

• Set the nugget on a plate and continue with this process for the remaining nuggets.

• 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.

• Line a baking sheet with parchment paper.

• Lay the nuggets out in a single layer so they aren't touching.

• Bake in a 230ºC oven for 18-20 minutes, flipping them halfway through, until they are golden on all sides.

• Serve the nuggets while hot with your favourite dipping sauce.