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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