While most kids are having Taco Bell, or chicken mcnuggets he is eating kale.
That's why I'm always on the lookout for foods that won't make Ro feel so completely different all the times. But at the same time are healthy and vegan and nourishing and protein filled.
I saw a recipe on Pinterest for "eggplant bites" not vegan, full of crap, but it sparked my interest to try to create a vegan and healthy version.
Lucky for me, I nailed it the first try. Roman ate all of his, and all of mine. Husband even approved!
The truth is I've tried to cook with eggplant three times before and HAAATED it. The texture, the appearance and the taste.
But I was determined to find a way to like it, damn it!
I cut the end off of this beauty and peeled the skin.
Then I cut it into one inch(ish) cubes and salted them with pink salt and let the sit in a strainer for about 30 minutes (just a few minutes would be fine, I'm sure) eggplants really absorb so this was the key to making it really tasty.
Next I combined a 1/2 cup of unsweetened almond milk and 2 table spoons of chickpea flour. I mixed and waited until they were completely mixed together.
In another both I added some more chickpea flour and seasoned it up- I simply used salt, pepper, garlic salt, paprika, cayenne and a little tab of rosemary.
Heat a skillet with coconut oil over medium high heat
Coat the eggplant cubes completely into the chickpea almond milk mixture and let them sit for for 30 seconds.
Immediately after fold them into the dry chickpea and once coated throw them on the heated skillet. Make sure you rotate so all for sides get nice and brown (or, if you're like me, black) cooking thoroughly is key so they aren't squishy on the inside.
Perfect as is, or for dipping!
I'll definitely be making them once or twice a week from now on.
No comments:
Post a Comment