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Fried Eggplant

6/22/2020

Directions

slice eggplant longways in half, score insides in diamond pattern
make marinade: liquid smoke, braggs, worchestershire, balsamic vinegar, oil - combine and whisk together in a pot till boiling, immediately remove from heat.
pour marinade over scored side of eggplant in baking dish, marinade for 10-20 minutes, make sure to coat both sides of eggplant thoroughly
in one bowl mix flour, salt, pepper
in another bowl add egg replacer with some water till whisked egg like consistency
in another bowl add panko, smoked paprika, dried herbs, garlic salt, salt, pepper, and nutritional yeast
dredge eggplant in flour, dip in egg replacer mix, then coat with panko mixture (do this individually for each slice)
fry eggplant pieces in olive oil over medium heat, make sure to have enough oil to cover bottom of pan, fry til crispy on both sides

6/8/2020

Ingredients

GARLIC HERB SAUCE

TOPPINGS optional

Instructions

Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.