Breaded Eggplant (Gluten Free)
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
