Crispy Eggplant Polenta Bites

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Almond milk

  Plain

  3 cup or 720g

• Corn grits, yellow

  Cereals, regular and quick, enriched, dry

  1 cup or 170g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Limes

  Raw

  1 fruit or 67g

• Salt

  Table

  1 dash or 0.4g

• Raw Agave Nectar

  365 Everyday Value

  1 tbsp or 21g

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
2. Cut eggplant into 1/2-inch wedges. Place in a large bowl, sprinkle with salt, and cover with almond milk. Let sit for 1 hour to draw out bitterness.
3. In a shallow dish, combine corn grits and a pinch of salt.
4. Remove eggplant from almond milk, shaking off excess. Roll each wedge in the corn grits mixture and place on the prepared baking sheet.
5. Drizzle coated eggplant with olive oil and bake for 15-25 minutes, flipping halfway through, until golden brown and crispy.
6. Remove from oven and sprinkle with lime zest, salt, agave, and lime juice. Serve hot.