Today we are making the most delicious and crispy aubergines that are served with a creamy roasted pepper dip and topped with carob syrup and spring onions!
Vegan, nut free, soy free | Serves 2 | MAIN
Ingredients:
- 4 aubergines (eggplants)
- Oil for frying
- 100g flour
Coating:
- 200g breadcrumbs
- 50g sesame seeds
- 1/2 teaspoon each smoked paprika, garlic granules and dried parsley
Batter:
- 150g flour
- 1 tsp baking powder
- Salt & pepper
- 1/2 teaspoon each dried oregano, paprika, garlic granules, dried parsley and chili flakes
- 250g water
Serve with:
- Roasted red pepper dip
- 2 tablespoons of carob syrup
- 1 spring onion (chopped)
Steps:
1.Poke with a folk the aubergines and place them in a baking tray.
2.Bake in a preheated oven at 180°C for 30 minutes.
3.Spread the 100g of flour on a place with a pinch of salt.
4.In a large bowl, add all the ingredients for the coating and whisk to combine.
5.In a separate large bowl, add all the ingredients for the batter and whisk well, then place in the fridge to rest for a bit.
6.Once the aubergines are baked, place them in a bowl and cover with clean film. Let them rest for 10-15 minutes.
7.While waiting you can prep the roasted red pepper dip.
8.Use a knife to carefully remove the skin of the aubergines and use a fork to press them slightly down to create a bigger surface.
9.Then start the coating, first in the flour, then in the batter and finally in the breadcrumb mixture.
10.Place each aubergine on a plate and once you have finish coating all of the you can start frying.
11.Heat the vegetable oil in a shallow pan or pot and once the oil is hot, add few pieces carefully. Fry them for 3-4 minutes on each side or until golden brown.
12.Fry them in batches, as you don't want to overcrowd the pan (I dried 2 at a time).
13.Once they are cooked, place them on a plate lined with kitchen paper to absorb any excess oil and sprinkle some salt.
14.Serve with the red pepper dip, drizzle some carob syrup and sprinkle some spring onions.
Enjoy!
Notes:
*If you can't find carob syrup, you can use balsamic glaze or pomegranate molasses.