Dr.Sirisha Potluri
Roasted eggplant rounds – delicious snack or can be used in sandwiches, pita pockets etc too.
Simple recipe- no oil used instead added sesame seed, cashew and almond Powders in the bread crumbs coating.
Cut American eggplant into 1/4th inch slices, and add them in salt water for 15-30 minutes ( this will remove the bitterness as well as prevent browning ). For coating the egg plant prepare bread crumbs!
- 2 Ezekiel bread slices toasted and pulsed in the blender to form like a coarse powder.
- 1 table spoon each of flax seed powder, chia seed powder, sesame seed powder, almond and cashew powder !
- Add dried herbs like oregano, basil , garlic, red pepper flakes
- 2 tablespoons nutritional yeast
Instructions
- Make an assembly line of Flour, plant milk and bread crumbs mixture. (I used oat flour and plain unsweetened soy milk)
- Dry the eggplant slices on kitchen towel and keep them ready.
- Pre heat oven at 375F and keep baking trays ready First dip the egg plant slices in oat flour, then in plant milk and coat with bread crumbs mix and lay them on baking sheet lined with parchment paper or silicon baking sheet .
- Bake them at 375F for 20 minutes, checking to make sure they don’t become too dry.
These Roasted Eggplant rounds are great in pita pockets and Sandwiches!
Loved your interview with Chef AJ ! Loved the recipes and I’m looking forward to your book coming out !
Thank you so much. Planning towards the end of year, hopefully if not next year spring.