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| photo by minimalistbaker.com |
You will need
1 large eggplant
2 cups all purpose flour
1 sweet red pepper
1 sweet green pepper
1 large tomato
2 Tbsp. sweet paprika powder (1 Tbsp. for the sauce and 1 Tbsp. for the breading batter)
Salt to taste
2 tsp. onion powder (1 tsp. for the breading batter and 1 tsp. for the sauce)
1 tsp. garlic powder (1/2 tsp. for the breading batter and 1/2 tsp. for the sauce)
8 Tbsp. olive oil (4 Tbsp. for the breading batter and 4 Tbsp. for the sauce)
1 tsp. chicken style seasoning (vegan) for sauce
1 cup coconut milk
Process.
In a food processor or blender, add the tomato, the peppers with a little bit of water and process until you have a paste. Scrape into a bowl. a medium bowl, put the flour, half of the mixture of the sweet peppers, 1 tsp. onion powder, half of the sweet paprika, salt to taste, 1/2 tsp. garlic powder and 4 Tbsp. olive oil. Mix thoroughly until you have a thick cream.
Wash your eggplant and peel it. Cut it in 1/2" slices. (If organic, you can leave the skin on)
Barely paint a heavy skillet with olive oil over medium heat.
Dip your eggplant slices into this thick cream batter until thoroughly coated. Place in the skillet and cook on both sides until golden brown. Place on a paper-towel-lined dish to absorb any extra oil you might not want.
Prepare your sauce.
In a small saucepan, put the rest of the sweet peppers, the rest of the garlic and onion powder and the sweet paprika powder plus the chicken style seasoning, the rest of the olive oil, salt to taste and the coconut milk. Cook until it thickens.
Serve your breaded eggplant rounds smothered in this tasty sauce!
Source. http://delicioso1.blogspot.com/
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