3 medium sized chinese eggplants, sliced diagonally.
1/4 cup olive oil
1 tbsp toasted sesame oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1/4 tsp salt + 1 1/4 tsp salt for almond mix
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp basil
1/4 tsp black pepper
2/3 cup almond flour (ground almonds)
Olive oil spray
Preheat oven to 425F.
In a shallow bowl, whisk together olive oil, toasted sesame oil, apple cider vinegar, lemon juice, salt, garlic powder, onion powder, basil, and black pepper until emulsified.
In another bowl, mix the almond flour and salt until combined.
Slice eggplant slices to about 1/4 inch thick and dip into the oil mixture, tapping off excess oil.
Coat in the almond flour mixture and set on a lined, thick-bottomed baking sheet.
Spray slices with olive oil to make it extra crispy (but I just drizzled the remaining oil mixture).
Bake for 15 minutes, flip slices, then bake for another 15 minutes.
Serve with your favourite marinara sauce! Great for dipping, but if you're lazy, it's just as good with a fork.