Fantastic Crispy Vegie Bites

I created this simple and easy recipe with some extra eggplant that needed to be used because I don't like to keep fresh vegetables around for more than a couple of days.  Now, I know that some of you may be thinking, "No way will my family try eating eggplant, no matter how good she claims it to taste!"  I just ask that you humor me and give the recipe a chance.  Eggplant is one of the best "sticky" or "soluable" sources of fiber in the diet.  Just make certain that you pick a fresh eggplant....firm, not too large and free from seeds as they make for a bitter taste.

Serves 4 (or 2 big eaters)

2, 9 inch dishes, plates or other containers
2,  small to medium eggplants, skin on, chopped into 1/2 inch squares
2, small whole eggs, beaten with 2 tsp. water, salt, pepper and one-eighth tsp.chipotle, optional
1-2 cups gluten free flour, with salt, pepper and/or chipotle to taste

Directions

Dredge the eggplant in the flour, then, dip into the egg wash and dredge back into the flour, for a second time.  Don't crowd the dish or plate ( I use 2 pyrex 9 inch plates, one for the eggwash and one for the flour) and work with just enough of the eggplant at a time to be able to coat the vegetable, completely.  After coating all the eggplant, put about one quarter of an inch of high heat oil into a fry pan and keep the heat at medium....low enough not to burn the vegetables but high enough to see the vegies bubble.  Put the tip of a small knife into the largest piece of eggplant, making sure that it's done but not mushy.  Drain the eggplant on some paper towels...if done correctly, you shouldn't have much oil, at all.  Immediately salt the eggplant just a little before they cool.  These are so cripsy and yummy that I suggest you don't tell the kids/family that they're eggplant before they try.  Serve with ketsup or your favorite dip or just plain.

Let me know what you think.

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