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Baked ‘Seed Breaded’ Curried Eggplant


¼-inch slices eggplant

Umeboshi plum vinegar

1½ cup pumpkin seeds, raw

¾ cup sunflower seeds, raw

¾ cup flax seeds, golden, raw

¾ cup sesame seeds, raw

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 tablespoon grated ginger

2 teaspoons turmeric, ground

½ cup coconut, unsweetened, shredded

¼ cup mustard, stone ground

⅛ cup coconut oil

⅛ cup raw honey, creamy


  1. Preheat oven to 450 degrees. Place eggplant slices out on a baking sheet. Dribble one or two drops of ume vinegar on each slice. Allow to stand for at least 10 minutes.
  2. Grind all seeds, ginger, turmeric, and coconut until a medium-fine consistency that looks like bread crumbs. In a separate bowl, mix together the mustard, coconut oil, and honey.
  3. Dab each eggplant slice with paper towels to remove excess moisture. Using a pastry brush, brush both sides of eggplant with mustard mixture and coat with the seed mixture.
  4. Grease the baking sheet with a thin layer of coconut oil. Place each eggplant slice onto the baking sheet. Place on the bottom rack of the oven. Bake for 20 minutes, flipping the eggplant about every 5−8 minutes to evenly brown. Eggplant should be soft. Serve immediately.
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