• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Elika

Nutrition, Health & Wellness

  • About
  • Programs
  • Blog
  • Recipes
  • Contact
  • Log In

Breaded Eggplant (Gluten Free)

April 14, 2021 By Elika

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Breaded Eggplant portrait_Elika Tasker

Breaded Eggplant (Gluten Free)

  • Author: Elika
Print Recipe
Pin Recipe

Description

Breaded Eggplant is a great plant-based alternative when you need a filling dish with a meaty texture. This is great as a side but also compliments other vegetables or a curry. 


Ingredients

Scale

2 whole large eggplants

4 tbsp olive oil

½ cup water

2 eggs

1 cup cooked quinoa

1 tsp pink salt


Instructions

  • Slice the eggplant in half, lengthwise
  • Then each half into 3 equal strips
  • Heat 1tbsp of the oil in a heavy-based non-stick pan that has a firm lid nearby
  • Add the eggplant to the heated oil and stir for a minute or so keeping the temperature high
  • Add half a cup of water and place the lid on so the eggplant steams under pressure
  • After 5 min or so the eggplant will be soft
  • Meanwhile, whisk the eggs in a cereal bowl
  • Place the cooked quinoa on a large flat plate
  • Dip individually the cooked eggplant slices in the whisked eggs and roll on the plate of quinoa until evenly coated
  • Transfer each coated piece to a separate plate
  • Complete all pieces of the eggplant using the same dip and coat method
  • Once complete, heat the remaining oil in the original eggplant pan
  • Fry the quinoa coated eggplant on each side until quinoa is crispy 
  • Season the Breaded Eggplant with salt and herbs if you prefer and serve on a large plate

Notes

  • Do note that with this eggplant cooking technique ideally the oil will be hot and react with the water. By using a lid this steam will be trapped in the pan and speed up the eggplant cooking process
  • For a vegan option replace the whisked egg with 2 flax eggs. 1 tbsp of flax meal mixed with 3 tbsp of warm water whisked makes 1 flax egg
  • Chopped herbs, spices and chillies are also nice for the garnish of  Breaded Eggplant

Nutrition

  • Serving Size: 3

Did you make this recipe?

Tag @elika.health on Instagram

Filed Under: Appetizers & Snacks, Nutrition Tagged With: gluten free, grain free, nuts, plant based, vegetarian

Elika

I decided to become a health coach following years of frustrating yo-yo dieting, over exercising & lack of nutritional support available whilst knowing my health was being compromised. I received my training from the Institute for Integrative Nutrition, where I studied over 50 dietary theories and practical lifestyle coaching methods. With my knowledge, I co-create completely personalised actions based on your goals to move you toward your ideal vision of health within your unique body, lifestyle, preferences, and resources.

Get instant access to my Eating for Energy Nutrition Guide

“The Eating for Energy Nutrition Guide”

By signing up, I agree to the privacy policy & can opt-out anytime.
Previous Post: « Why Journaling Removes Our Limiting Beliefs
Next Post: Tomato and Basil Salad »

Primary Sidebar

Book A Free Discovery Call


Copyright © 2023 · elika.co | Terms | Disclaimer | Privacy

Website handcrafted with by katrinah