Spicy Breaded Eggplant

There’s something irresistible about eggplant, and especially about fried eggplant. We both really liked the gentle spiciness of this breading mixture, and the texture of the dish was very pleasing – the soft eggplant flesh on the inside and the crispy crumbs on the outside.

We served these eggplants with brown rice and a simple soy yogurt sauce seasoned with garlic.

The ingredients:

  • 1 eggplant (about 350 g)
  • 1 dl bread crumbs
  • 1 teaspoon each: chili flakes, paprika, garam masala, coriander powder, and turmeric
  • 3/4 teaspoon salt
  • 1 dl oat cream (or another vegan cream, or vegan milk)
  • 2 tablespoons peanut oil

I sliced the eggplant in relatively thin slices, then rubbed the slices with some salt, and let them sit for about a half an hour in a colander over the kitchen sink. Then I rinsed the eggplant slices and patted them dry with a kitchen towel. (Some say this salting thing isn’t really necessary, but this is the way I’ve learnt to cook my eggplant.)

Then I took two plates, poured the oat cream in another, and mixed the bread crumbs with the spices in the other. I covered a baking sheet with baking parchment, and brushed it with the peanut oil. Now, I dipped the eggplant slices in the oat cream, and then in the bread crumb mixture, until all the sides were more or less covered with the crumbs, and placed the slices snuggly on the baking sheet.

I first baked the eggplants for 10 minutes in 225 degrees Celsius, then flipped them over with a thin spatula, and baked for another 10 minutes, or until they were crispy and slightly browned.

Eggplants pre-baking.