Sunday, May 3, 2015

Eggplant “Fries”

1 medium eggplant (or zucchini, if you prefer)
2 cups nondairy milk
2 t. flaxseed meal
1 t. apple cider vinegar
2 cups whole wheat bread crumbs
2 T. nutritional yeast
3/4 t. salt
1 t. onion powder
1 t. garlic powder
1/2 t oregano

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper or non-stick foil. Set aside.
Peel eggplant and cut lengthwise into strips about the thickness of a chopstick and as long as you like.
In a medium bowl, combine nondairy milk with flaxseed meal and vinegar.
In a shallow dish or pie pan, combine the breadcrumbs with nutritional yeast flakes, salt, onion, garlic powder, and oregano.
Dip eggplant strips into wet mixture, coating all surfaces. Place in breadcrumbs mixture and cover all sides well. Place on baking pan. Do this with all strips. You may need two baking pans or two rounds of baking to complete the task.
Bake on one side for 15 minutes, flip the strips and bake for another 15 minutes on the other side.
Serve with ketchup or other dipping sauces.

Adapted From “My Beef with Meat"

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