This batter is light and crispy without that heavy, eggy, soggy texture.
I cut these guys into strips because they will be going into sushi rolls tonight. Normally the eggplant is sliced into rounds, battered, fried and topped with cheese and sauce, or served in a sandwich. You might find that you want to try serving these in some other manner. Go for it.
Eggplant is the meat-loving vegan's best friend. It happily takes the place of a variety of meats in many different dishes.
To choose a ripe, not-over-ripe eggplant, look for a smooth, dark skin and firm, slightly spongy flesh.
1 large, ripe eggplant
Flour of your choice, approximately 2 cups
Cajun seasoning, salt and pepper, or other seasoning of your choice
1/4 cup water per 1tbs flax meal, adjust as needed
A large amount of cooking oil for frying. I used coconut.
Heat 1 inch of oil in a large skillet over medium-high heat. Do not allow oil to smoke.
Wash and slice eggplant. Set aside.
Stir together flour and seasoning in a shallow dish. Start with one cup flour. Season to taste.
In a small bowl, combine water and flax meal. Let sit for a few minutes. It will thicken. Add enough to make 2-3 inches. If you find it is too thick, add more water. If it's too thin, add more flax. It will continue to thicken while you cook, Add more water as needed.
The thicker the flax mixture, the heavier the batter. Adjust to your taste.
Dredge eggplant in flax mixture, followed by flour mixture.
Fry in oil till lightly golden brown. Turn and fry on other side.
|It's messy, but it's worth it.|
Remove to a cooling rack on a baking sheet.
These sticks are great for kids to dip into ketchup or ranch dressing.
1 medium-large eggplant made 2 of the trays shown above.