Post by Loupy on Mar 5, 2018 18:45:44 GMT -7
Panko-Crusted Baked Eggplant Fries with Curried Cashew Aioli
From: Kiersten @ ohmyveggies.com/eggplant-fries/
Having tackled using flax eggs in baking, I wanted to see how they would work to bind panko to baked eggplant fries. I was worried it would be a massive failure, but overjoyed when it actually worked. It worked! And it worked well! These vegan Panko-Crusted Baked Eggplant Fries are crispy and delicious on the outside and tender on the inside. I used baby eggplant because I find smaller eggplants to be less bitter, so I can cut out the step of salting them. Older eggplant can be bitter too, so buy local if you can because it’s spent less time traveling to your grocery store.
It would be a travesty to serve delicious, crispy eggplant fries without a sauce, so I whipped up a Curried Cashew Aioli for dipping. It’s kind of the same idea of my Cashew Mayo recipe, except with a heaping teaspoon of sweet curry powder added to it. If you don’t want to bother with the dipping sauce, jarred marinara sauce works too.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings
Ingredients
Panko-Crusted Baked Eggplant Fries
3 tablespoons warm water
1 tablespoon ground flax seeds
Pinch of salt
Pinch of cayenne pepper
2 baby eggplant (about 1 pound)
1 cup panko
Olive oil mister or cooking spray
Curried Cashew Aioli
1/2 cup raw cashews, soaked in water for 4 hours and drained
1/4 cup water
1 tablespoon fresh lemon juice
1 clove garlic
1 teaspoon sweet curry powder
Salt and pepper to taste
Instructions
Panko-Crusted Baked Eggplant Fries
Preheat oven to 400ºF.
Spray a large baking sheet with oil or cooking spray.
Whisk together the warm water and flax seeds in a shallow bowl; set aside.
Cut the ends off of each eggplant, then cut them into thirds lengthwise.
Cut each third into fries. (Mine are about 1/2-inch thick.)
Stir a healthy pinch of salt and cayenne into the flax mixture.
Place the panko crumbs on a plate, then roll each eggplant fry in the flax mixture, followed by the panko crumbs.
Transfer the finished fries to the prepared baking sheet and spray the tops with additional oil.
Bake for about 25 minutes, or until the fries are tender and golden brown on the outside.
Serve with Curried Cashew Aioli.
Curried Cashew Aioli
Place the cashews, water, lemon juice, garlic, and curry powder in a food processor or blender.
Process until smooth, then season to taste with salt and pepper.
Notes
I don’t like wasting breadcrumbs, so one cup of panko is the exact amount I used for this recipe–you might need a little bit more, depending on the size of your eggplant. If the flax mixture dries up, add another tablespoon of warm water, give it a good whisking, and let it sit for a minute or two until it gels up again.
From: Kiersten @ ohmyveggies.com/eggplant-fries/
Having tackled using flax eggs in baking, I wanted to see how they would work to bind panko to baked eggplant fries. I was worried it would be a massive failure, but overjoyed when it actually worked. It worked! And it worked well! These vegan Panko-Crusted Baked Eggplant Fries are crispy and delicious on the outside and tender on the inside. I used baby eggplant because I find smaller eggplants to be less bitter, so I can cut out the step of salting them. Older eggplant can be bitter too, so buy local if you can because it’s spent less time traveling to your grocery store.
It would be a travesty to serve delicious, crispy eggplant fries without a sauce, so I whipped up a Curried Cashew Aioli for dipping. It’s kind of the same idea of my Cashew Mayo recipe, except with a heaping teaspoon of sweet curry powder added to it. If you don’t want to bother with the dipping sauce, jarred marinara sauce works too.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings
Ingredients
Panko-Crusted Baked Eggplant Fries
3 tablespoons warm water
1 tablespoon ground flax seeds
Pinch of salt
Pinch of cayenne pepper
2 baby eggplant (about 1 pound)
1 cup panko
Olive oil mister or cooking spray
Curried Cashew Aioli
1/2 cup raw cashews, soaked in water for 4 hours and drained
1/4 cup water
1 tablespoon fresh lemon juice
1 clove garlic
1 teaspoon sweet curry powder
Salt and pepper to taste
Instructions
Panko-Crusted Baked Eggplant Fries
Preheat oven to 400ºF.
Spray a large baking sheet with oil or cooking spray.
Whisk together the warm water and flax seeds in a shallow bowl; set aside.
Cut the ends off of each eggplant, then cut them into thirds lengthwise.
Cut each third into fries. (Mine are about 1/2-inch thick.)
Stir a healthy pinch of salt and cayenne into the flax mixture.
Place the panko crumbs on a plate, then roll each eggplant fry in the flax mixture, followed by the panko crumbs.
Transfer the finished fries to the prepared baking sheet and spray the tops with additional oil.
Bake for about 25 minutes, or until the fries are tender and golden brown on the outside.
Serve with Curried Cashew Aioli.
Curried Cashew Aioli
Place the cashews, water, lemon juice, garlic, and curry powder in a food processor or blender.
Process until smooth, then season to taste with salt and pepper.
Notes
I don’t like wasting breadcrumbs, so one cup of panko is the exact amount I used for this recipe–you might need a little bit more, depending on the size of your eggplant. If the flax mixture dries up, add another tablespoon of warm water, give it a good whisking, and let it sit for a minute or two until it gels up again.
