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Eggplant Nuggets 

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Serves 4

Ingredients:
3 large eggplants
4 eggs
(vegans can use olive oil or coconut oil mixed with honey to make the nugget coating stick to the eggplant)
3 cups of Almonds (or use hemp seeds as an alternative)
1/2 tablespoons of Turmeric
3 tablespoons of Himalayan Salt
1 teaspoon of Cayenne Pepper (more if you want it spicy)
Extra virgin Coconut Oil for cooking

Action:
1. Chop the egg plant into cubes for the nuggets. 
2. In a bowl whisk the eggs. Drop the eggplant cubes into the egg and let it soak.
3. Mix the turmeric, almonds, cayenne pepper and himalayan salt in a blender until you have a smooth crumbly consistency.
4. Place one eggplant cube at a time into the spice coating mix and cover well. Do this with all of them.
5. In a fry pan heat the oil. When it is hot and sizzling add the eggplant nuggets to the pan and let it cook until the outside is a crunchy golden brown.
6. Serve with TED chips, wedges, sweet potato fries or tomato sauce! Whatever else you would like to eat it with!

SUGGESTION: 
+ FOR MEAT EATERS: Use Chicken for Chicken Nuggets

This recipe is GLUTEN FREE, REFINED SUGAR FREE, DAIRY FREE, SOY FREE. 

This recipe created by Liana Werner-Gray.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

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Liana Werner-Gray
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