Coconut Curry Eggplant Fries:
Ingredients:
1 medium to large eggplant
2 c. all-purpose flour
2 c. whole-wheat panko bread crumbs (Ian’s brand)
1 1/2 c. unsweetened, unflavored almond milk
1 c. unsweetened, all-natural shredded coconut
4 tbsp. Bragg’s liquid aminos
4 tsp. curry powder
1 tsp. ginger powder
1 vegan bouillon cube
3-5 tbsp. coconut oil
Directions:
Peel and slice eggplant into fry-sized pieces. Preheat oven to 385 degrees. Mix bouillon cube, liquid aminos, ginger powder, and curry powder together. Set aside. Note: if your bouillon cube does not mix well, heat up the milk for a minute. Mix flour and shredded coconut together and set aside. Grease your cookie sheet with coconut oil. Pour out the panko crumbs on a plate. Dip eggplant into the non-dairy milk mixture. Roll it into the flour. Dip it into the non-dairy milk mixture again. Roll it into the panko bread crumbs. Place onto your cookie sheet. Bake for 20 minutes.
Makes 6-8 servings
Try it out and tell me what you think.