Crispy Eggplant Bites (Oil Free, Vegan)

This time of year one of the most asked about foods that comes up is eggplant. It seems that there is an abundance of them in the stores which prompts many families to pick some up, but unfortunately most go bad on the kitchen counter without every being touched. I know I have been guilty to this in the past as well. Really I think the problem for myself was that there was not many whole food plant based, vegan and oil free recipes dealing with eggplant that really caught my attention. So I decided to try a few different ways of preparing my eggplant and found that I loved the taste and texture it had after being baked with a thin coating to add a bit of a crispy bite. I now make this recipe on the regular and almost every time that we are having pasta and red sauce in the Fall you can expect to have some crispy eggplant bites to go with it. Dr Miller and I love adding these into my easy InstantPot marinara or pumpkin pasta sauces. You can also opt to just eat these as a healthy side dish, dipping them in your favorite sauces. I have found that these do keep well in the fridge, but you will need to bake them for a few minutes to crisp them up again before serving.

Here's what you will need!

  • 1 medium to large eggplant

  • 1/2 cup of whole wheat flour or oat flour (GF)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp thyme

  • 1 tsp oregano

  • 1/4 tsp black pepper

  • 1/4 tsp dry basil

  • Knife

  • Large bowl

  • Oven


  1. Cut the eggplant into 1/4"-1/2" pieces

  2. Mix together the dry spices and flour

  3. In a large bowl mix the eggplant pieces with the flour and spices

  4. Toss until all of the eggplant pieces have been covered by the flour and spice mixture

  5. Place onto a silicon baking mat or on a baking sheet covered with parchment paper

  6. Bake at 375 F for 25-30 minutes in the oven (checking at 25 minutes) until the eggplant bites have a crispy exterior


- Plant Based Gabriel

© 2018 Plant Based Gabriel