krümeltigers breaded eggplants – vegan

Ingredients for 1 servings:

• 80 g rice
• 250 g eggplant(s)
• some flour
• 1 tbsp soy flour
• 1 tbsp chickpeas, ground
• 4 tbsp water
• some herbal salt
• chili flakes
• Pepper, freshly ground
• 50 g breadcrumbs
• Oil, virgin coconut oil for baking
• 300 g tomatoes, peeled
• 5 cloves garlic
• some herbal salt
• Pepper, freshly ground
• 1 tbsp extra virgin olive oil
• 12 leaves of fresh basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with a garlic, tomato and basil sauce and rice as a side dish

Peel the garlic cloves and dice them. Chop the peeled tomatoes a little more, if necessary. Heat the olive oil in a saucepan and fry the garlic; it shouldn’t brown. Add the tomatoes and simmer over low heat for about 15 minutes, allowing them to reduce slightly. Season with herb salt and pepper to taste. Just before serving, stir in the finely chopped basil leaves. Cook the rice according to the package instructions. Cut the eggplant into approximately 1 cm thick slices. Whisk the soy flour, chickpea flour, the 4 tablespoons of water, and the spices together in a plate and season well. The mixture should be slightly runny; add another 1 tablespoon of water if necessary. I used this instead of an egg. Fill another plate with flour and the third plate with breadcrumbs. First, coat the eggplant slices in the flour, then in the egg substitute mixture, and finally in the breadcrumbs. Heat some coconut oil in a pan and fry the eggplant slices over low heat for about 6 minutes on each side until golden brown.