April 16, 2013

Recipe: Quinoa-battered Eggplant Fries

Mmmm-mmm, I do love eggplant.  I usually whip it up into a dip, but thought I would try something different.  I thought that the soft, silky texture of eggplant would pair nicely with the crispiness of baked quinoa, so I came up with these quinoa-battered eggplant fries.  They are gluten-free and vegan.  Enjoy!

Quinoa-Battered Eggplant Fries
Serves 2

1 long Asian eggplant, peeled and cut into fries
1c cooked red quinoa
1/2 c water
1/2 c chickpea flour, plus 1 tbsp for dusting
1 tsp chilli powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp fresh ground pepper

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Pulse quinoa in a food processor about 30 sec until broken down slightly.  Add 1/2 c chickpea flour and water and pulse to combine.  Add chilli powder, salt, cumin, cayenne and pepper.  Pulse to combine. 

Transfer quinoa batter to a shallow bowl.  Lay out eggplant strips and dust with 1 tbsp chickpea flour.  Dip each strip in quinoa batter and arrange in single layer on parchment-lined sheet.

Bake for 20-25 minutes until batter is crunchy and eggplant is soft. 

Serve with Bitchin' Sauce.

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