The white eggplant seemed to be firmer and less bitter, which made for great dipping sticks!

1 white eggplant, peeled and sliced into sticks
3/4 cup almond meal
1/4 cup coconut flour
2 tsp rosemary, finely chopped
1 tsp Chili 9000 (Penzey’s)…or your favorite chili powder
1/2 tsp sea salt
2 eggs

Dipping Sauce:
2T yellow mustard
1T maple syrup
1T Dijon mustard
1 tsp raspberry balsamic vinegar

Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper.

Blend dipping sauce ingredients. Refrigerate.

In one bowl, whisk eggs and set aside.

In another bowl, combine almond meal, coconut flour, rosemary and seasonings.

You will dip the eggplant sticks first in the whisked eggs and then coat them in the dry ingredients. (Tip: I separate my dry ingredients evenly in two separate bowls as I find one gets a little too moist). As the eggplant sticks are coated, place on the parchment paper.

Bake for approximately 20 minutes. Serve with dipping sauce. (My kidlets sometimes use a low-sugar, organic ketchup for this as a dipping sauce).

Enjoy!