Vegan Fried Eggplant Recipe
This Vegan Eggplant recipe is inspired by a famous Iraqi, "Fried Eggplant" recipe. This is my vegan twist on the original recipe. It is one of the easiest and insanely delicious eggplant recipes you can make.
Ingredients
- 2 eggplants large
- 4 potatoes big
- 4 beef tomatoes
- 1½ cups olive oil divided
- ¼ cup chickpeas flour
- 1¼ tsp turmeric powder divided
- 1¼ tsp cumin powder divided
- 1¼ tsp smoked paprika powder divided
- 1½ tsp dried thyme divided
- salt & pepper as per taste
- 1 tbsp Tamari sauce
- chopped parsley optional for garnishing
Instructions
- Please refer to the blog post for prepping the eggplants.
- Preheat the oven to 200°c
- While the eggplants are sitting in the colander, prep your potatoes by cutting them into medium-thickness rounds and adding 2-3 tbsp of olive oil, season them with salt and pepper and add a ¼tsp of each: turmeric, smoked paprika, and cumin, plus ½tsp of dried thyme. Mix them well and spread them on the baking tray lined with parchment paper on a single layer.
- pop the tray in the preheated oven and bake for 30 minutes, flipping them halfway through till they are fully cooked.
- Prepare the chickpeas flour mix by mixing the ¼ cup chickpeas flour, 1 tsp each of turmeric, smoked paprika, cumin, dried thyme, 2 tsp salt, and 1 tsp pepper.
- Dip the eggplant rounds in the flour mixture to coat on both sides.
- Heat olive oil in a nonstick pan (I've used 4 tbsp for each batch of eggplant). Add the flour-coated eggplant rounds to the hot pan and fry on medium heat for 10 minutes turning it halfway through till it is cooked through and golden crispy.
- Once all the eggplants are cooked let them drain any excess oil on a kitchen paper towel.
- Cut the beef tomatoes into medium-thickness rounds. Heat a nonstick pan with olive oil and add the tomato rounds. Season with salt and pepper and fry for 5 minutes, flipping them halfway through. Drizzle ½ tbsp of tamari sauce. cook for 1 minute and turn off the heat.
- Once all the ingredients are cooked, it is time to assemble the dish. On a plate add the potato, top with the eggplant and then top it with the tomato, add the chopped parsley for garnishing, and dig in. Enjoy.