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Crispy Eggplant Triangles With Lime Salt

by Annalisa Brown (follow)
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Berenjenas con miel is a typical Spanish tapa where pieces of eggplant are fried into a golden crisp fritter, drizzled with sugar cane molasses and sprinkled with a little sea salt. The contrasting combination of salty and sweet flavours is complemented perfectly with the soft velvety interior and crispy exterior.

In keeping with my 60-Day Clean Eating Challenge, I've substituted flour with polenta and baked instead of fried the eggplant to make a healthier and gluten free version of the Berenjenas con miel tapa.

Crispy Eggplant Triangles with Lime Salt, a healthier and gluten free version of the typical Spanish tapa, Berenjenas con miel.

Preparation Time: 60-mins (includes soaking time)
Cooking Time: 15 minutes
Makes: 4-6 servings (Tapas Style)

1 Large Eggplant
1 Litre Almond Milk
150g Polenta
1 Teaspoon Sea Salt
1 Teaspoon Extra Virgin Olive Oil
3 Tablespoons Rice Malt Syrup
1 Tablespoon Lime Zest
1 Teaspoon Sea Salt

Wash the Eggplant and cut into thick triangles.

Place the Eggplant Triangles into a large bowl and cover with the Almond Milk, leaving the Eggplant to soak for an hour.

After cutting the eggplant into triangles, place into a large bowl of almond milk and soak for an hour to remove any bitterness.

Pre-heat the oven to 200C.

In a zip lock bag, combine the polenta and sea salt.

Remove the Eggplant from the Almond Milk and place into the zip lock bag containing the polenta.

Shake the bag to thoroughly coat the individual pieces.

Combine the polenta, salt and eggplant triangles into a zip lock bag and shake to coat the pieces thoroughly.

Line a baking tray with alfoil paper.

Place the Eggplant Triangles onto the baking tray (being careful not to overlap the pieces). Drizzle with a little extra virgin olive oil..

Place the eggplant triangles onto a baking tray being careful not to overlap the pieces.

Bake for 15 minutes until the Eggplant Triangles are crispy and have turned a golden colour. The inside should still be soft in texture.

Remove the Eggplant Triangles from the oven and drizzle with rice malt syrup. Combine the sea salt and lime zest to make lime salt and sprinkle over the Eggplant.

Serve immediately while hot or can also be eaten cold.

Crispy Eggplant Triangles, a combination of salty and sweet flavours complemented perfectly with a soft velvety interior and crispy exterior.

#Tapas Competition
#Clean Eating
#Healthy Recipes
#Low Fat
#Gluten Free
#Dairy Free
#Sugar Free
#Make Ahead
#Kid Friendly
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