Tangy tamarind is the perfect complement to these spicy, crunchy eggplant fritters.
Ingredients:
2 medium eggplants, sliced in 1 cm rounds
1/2 cup besan (chick pea flour – I made my own by grinding chick peas in the Thermomix at speed 9 for 90 seconds)
1/3 cup unsweetened plant milk (I used oat milk)
1/2 cup polenta
2 tbsp savoury yeast flakes/nutritional yeast
1 tsp smoked paprika
1 tsp onion flakes or Frontier Onion & Herb Seasoning Blend*
1 tsp ground cumin
Tamarind yogurt
1 cup plant yogurt (I make my own, using Bonsoy and a dairy-free culture from Green Living Australia)
2 tsp no-salt, no-sugar tamarind concentrate (available from Asian groceries or the Asian food aisle in supermarkets)
Method:
Preheat oven to 200°C. Line a baking tray with baking paper.
Place 3 medium bowls side-by-side. Put besan in the first bowl, plant milk in the second, and remaining ingredients in the third (whisk together until well combined).
Dip eggplant slices in the besan flour, shaking off excess, then dip in plant milk; then in polenta mix, using a spoon to ensure the eggplant slice is well-coated. Arrange slices on the prepared tray and bake for 25 minutes. Flip and bake other-side-up for 20 minutes.
Stir tamarind concentrate into plant yogurt and serve with fritters.
* You can use the coupon code UTE208 to save $5 off your first order with iHerb.
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