I was about to fry up some tofu and make lemon glazed tofu, but when I looked in my veggie drawer I noticed my Italian eggplant needed to be cooked today before it went bad. I was still in the mood for something fried so I decided to batter it. I didn’t measure anything out, I put this together on the fly. I’ll try to guesstimate how much I put in of the ingredients 🙂 You can also add this to pasta or make a sandwich!
Organic ingredients were used!
2 Italian Eggplants sliced in 1/2 inch slices
(I took the skin off)
Vegan Cheese
Thyme
Rosemary
Pink Himalayan Salt
Olive Oil
Balsamic Vinegar
Batter:
2 cups unbleached flour
1 tsp pink Himalayan salt
1 tsp rosemary
1 tsp thyme and any other spices you like. If I had it I would have added oregano, parsley & basil.
1 tsp pepper
3/4 cup non-dairy milk
(you may need to add more or less. you want batter to be thick)
Heat pan on medium-high and add coconut oil for frying
Dip eggplant slices in batter and fry until golden on both sides
I then arranged them in my toaster oven and topped them with vegan cheese, rosemary, thyme and pepper. I have 4 options for toast and I toasted it at 4, but watched it carefully so that it wouldn’t burn.
The Punky Vegan 