Chia Leah Roasted Eggplant Quinoa Sprinkle

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Prep Time

30 minutes

Prep Notes

Did you know that eggplant promotes digestive health and protects brain cells? This take on roasted eggplant is simply delicious! Using our Chia Leah Maple & Olive Oil Quinoa Sprinkle as “breading,” it adds a nutritious, gluten free crunchy texture and sweet & savory flavor. This anti-inflammatory recipe is a serious upgrade to eggplant parmesan.

Yields

1 serving

Ingredients

• 4 thinly sliced eggplant rounds (about 1⁄4- 1⁄2 inch thick)

• 1 egg* (vegan option: 1T flax meal or chia seed and 3T warm water mixed)

• 1⁄4 cup Chia Leah Quinoa Sprinkle

• Olive Oil Spray

• 1⁄2 ripe avocado

• 1 lemon slice

Directions

1. Preheat oven to 325.

2. Whisk egg in one bowl.

3. Place Chia Leah Quinoa Sprinkle in a separate bowl.

4. Dip each eggplant round into egg on both sides, then repeat in sprinkle

5. Place rounds on parchment paper (on a baking sheet) and gently spray top side of rounds with olive oil

6. Bake for 25 minutes.

7. Spread tops with avocado.

8. Squeeze a lemon over the top before you serve.

9. Enjoy!

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