I just love eggplant! I love eggplant sandwiches, eggplant curry, eggplant and tofu stir fry. But, today I wanted to create something a bit different. So I made these delicious, coconutty, and crunchy eggplant fries.
Reasons to love eggplant:
- It is a wonderful source of fiber.
- It is a great source of Vitamin B1 and B6.
- It is a great source of potassium.
- It contains copper, magnesium, manganese, phosphorous, niacin and folic acid.
- It helps reduce cholesterol.
- It contains antioxidants.
- It is a good food for type 2 diabetics.
- It helps fight cancer.
So, eat up those eggplants!
- 1 eggplant (med-large)
- 2 cups of all-purpose flour
- 2 cups of whole wheat panko bread crumbs (Ian’s brand)
- 1.5 cups of unsweetened and unflavored almond milk
- 1 cup of unsweetened and all-natural shredded coconut
- 4 tablespoons of Braggs liquid aminos
- 4 teaspoons of curry powder
- 1 teaspoon of ginger powder
- 1 vegan bouillon cube
- coconut oil (3 to 5 tablespoons)
Dipping sauce #1 ingredients:
- 4 tablespoons of VEGENAISE (vegan mayo)
- 1 tablespoon of Asian chili paste
Dipping sauce #2 ingredients:
- 2 tablespoons of VEGENAISE (vegan mayo)
- 3 tablespoons of Sriracha hot sauce
Note: dipping sauce is not necessary. It is obviously healthier without it. My daughter likes these plain or with ketchup.
- 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.
- Serve with your sauces.
Note: dipping sauce #2 is spicier than #1. Dipping Sauce #1 is just a bit sweet and mild.