Time to prepare: 10 mins to prep
Time to cook: 25 mins to cook
Time to cook: 25 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0g
Sucrose: 0.4g
Glucose: 4.1g
Fructose: 1.4g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 19.9g
Fats
Saturated: 0.7g
Monounsaturated:3.4g
Polyunsaturated: 0.8g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 4.7g 19%
Net Carbs: 31
Sodium: 104.2mg 5%
Potassium: 344
Cholesterol: 0
Nutritional Values (g)
Calories: 210 Fat: 6g
Protein: 3g Carbs: 36g
Protein: 3g Carbs: 36g
Recipe Instructions
Ingredients
Eggplant (Raw)
1 eggplant, unpeeled (approx 1-1/4 lb) / 548 grams
1 eggplant, unpeeled (approx 1-1/4 lb) / 548 grams
Almond milk (Plain)
3 cup / 720 grams
3 cup / 720 grams
Corn grits, yellow (Cereals, regular and quick, enriched, dry)
1 cup / 170 grams
1 cup / 170 grams
Olive oil (Salad or cooking)
2 tbsp / 27 grams
2 tbsp / 27 grams
Limes (Raw)
1 fruit (2″ dia) / 67 grams
1 fruit (2″ dia) / 67 grams
Salt (Table)
1 dash / 0.40 grams
1 dash / 0.40 grams
Raw Agave Nectar (365 Everyday Value)
1 tbsp / 21 grams
1 tbsp / 21 grams
Instructions
Step 1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and smear a bit of olive oil on it. Set aside.
Step 2
Cut eggplant into 1/2 inch wedges. Place the eggplant pieces in a large bowl and sprinkle with a bit of salt. Cover the pieces with the almond milk. Let the eggplant sit for an hour so that the bitterness can draw out.
Step 3
Pour the corn grits into a shallow dish. Stir a good pinch of salt into the grits. Arrange the soaked eggplant, dish of polenta, and lined baking sheet beside each other. Shake off excess milk from eggplant pieces and roll/press them in the grits. Transfer coated pieces to the prepared baking sheet. Repeat with remaining eggplant.
Step 4
Drizzle the coated pieces with olive oil and slide the sheet into the oven.