Light, crispy on the outside and juicy in the middle, these are going to be a regular on your menu.

Serves 2

Preparation Time: 5 minutes
Cooking Time: 25 minutes

1/2 cup pecans
1/4 tsp dried oregano
1/4 tsp dried basil
Pinch of sea salt
1/4 cup melted coconut oil
2 large eggplants, sliced into ‘chips’

Preheat oven to 200ºC. In your blender, process the pecans until they become a fine meal. Add the oregano, basil and sea salt, and process until combined. Set aside in a large, shallow bowl. In a separate bowl, mix eggplants until they are covered in coconut oil, then coat each chip with the herbed pecan meal. Arrange on a wire rack (this will ensure they are cooked evenly, and crisp up!) and bake for 25 minutes or until golden brown on the outside and tender in the middle. Serve with a big green salad.

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