My girls get so excited when I make these eggplant medallions. They will eat them by themselves, on top of (gluten-free) pasta, on top of rice. I make a big batch because they make great left-overs.
- 2 regular eggplants
- 1 cup arrowroot
- 1-1/2 cups of almond flour
- 1/2 cup sesame seeds
- 2 teaspoons of salt
- 1 teaspoon of pepper
- 5 eggs
- 12 inch heavy bottom skillet (ex: cast iron)
- cooling rack
- 3 bowls
- measuring cup
- measuring spoons
- paper towels
Heat the skillet over medium heat. Cut the eggplant into 1/2 inch thick medallions.
Setup 3 bowls for the crust.
Bowl 1: 1 cup arrowroot, 1/2 teaspoon salt, 1/2 teaspoon pepper
Bowl 2: 3 eggs beaten
Bowl 3: 1-1/2 cups almond flour, 1-1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 cup sesame seeds
Cover the bottom of the pan with oil or fat, about 1/4 cup. I use ghee because it is mild with little flavor.
Take one of the eggplant medallions and cover it with the arrowroot mixture in bowl 1.
Then dip the medallion into the egg mixture in bowl 2.
Finally dip the medallion into the almond flour and sesame seed mixture in bowl 3.
Oil or fat should be hot by now. If you are unsure, splash a few drop of water into the oil and it should pop. Cover both sides of the medallion with oil by dropping one side into the oil then flip it over and place the other side on the pan.
Fill the pan with medallions. It should fit around 6.
After 4-5 minutes when the crust has turned brown and crispy, flip the medallions over.
Cook another 4-5 minutes on the other side.
Then place medallions on the cooling rack.
Wipe the leftover crumbs out of the pan with a paper towel. Heat 1/4 cup of oil or fat into the pan. Repeat the coating and pan-frying process until you’ve cooked all of the medallions. 3 – 4 batches, 18 – 24 medallions.
The egg mixture in bowl 2 can get thick and gooey. After coating the second batch, replace it with a new egg mixture of 2 eggs.
This recipe makes a big batch. Store in the refrigerator or freezer and re-heat in the toaster oven. Enjoy!
The Dumpling Mama xo