We had a wonderfully warm and sunny day yesterday. It was 71 F (22 C) outside and we even saw some butterflies flying around. When I stepped out, my first grumpy reaction was: “It’s so hot!” Typical Estonian, I say. But we truly enjoyed it. We sat outside for so long and in the evening, we went to sauna. It was much needed, since my muscles are super sore after a live show I gave with Neoandertals on Saturday. Fortunately, my fingers are already better, so I can share this awesome recipe with you!
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| Breading the eggplant |
When you use chickpea flour, this recipe will be completely gluten free. But you can try with other flours too. By the way, when they are eaten hot from the pan, they tasted pretty much liked fried fish. And they are the best when eaten hot and fresh. Serve them on a bread with some vegan mayo or with potatoes, rice, buckwheat, pasta and so on. I boiled some rice for a side and it was lovely. Happy eggplanting!
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| Oven-baked version |
Time: 30 minutes
Serves: 12 – 15 steaks
- one eggplant
- chickpea flour or other flour for breading
- salt to taste
- oil (I used refined olive oil)
Cut the eggplant into round slices (about ½ inch / 1 cm thick). Rub them with some salt and let them sit for 10 minutes. They start to “sweat” and become moist. Pat them with chickpea flour (I added some salt to the flour) on both sides. Heat up a pan and add plenty of oil (about ½ inch / 1 cm). Cook the breaded eggplant slices on both sides until crispy. Serve!
Find more eggplant recipes HERE!
