This Oven Crispy Eggplant Salad is delicious and fun to make. The eggplant is baked crispy and added to fresh arugula, roma tomatoes, and plant based feta cheese. I drizzled a tasty vegan thousand island dressing on top.
Oven Crispy Eggplant Salad
Ingredients:
1 small eggplant
3/4 cup of gluten free all-purpose flour
3/4 cup of unsweetened almond milk, or another plant based milk of your choice
1/4 cup of water
2 teaspoons of onion powder
Himalayan salt and pepper
2 teaspoons of smoked paprika powder
1 Cup of panko bread crumbs
2 tablespoons Vegan Parmesan cheese
1 Tablespoon Grape seed oil
Salad ingredients:
2 cups of Arugula
1 tomato, cut into chunks
vegan feta, crumbled
1/2 cup of finely chopped shallots
Directions:
-Preheat oven to 375F.
-Carefully cut the eggplant into 1 inch slices.
-In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the onion powder, the smoked paprika powder, vegan Parmesan cheese and the Himalayan salt and pepper. Whisk until well combined.
-Dip the eggplant slices into the batter until they are completely covered then cover them in the panko bread crumbs.
-In a cast iron skillet add 1 tablespoon of grape seed oil, then transfer sliced eggplant. Sauté on each side for 3 minutes or until the bottom turns brown. Flip and cook an additional 2 minutes or until both sides are brown and crispy. Repeat with the remaining eggplant.
-Line a baking sheet with parchment paper and place eggplant slices on a baking sheet. Make sure to spread them out. Bake for 15 minutes or until golden.
-On a serving plate, add the arugula, tomatoes, vegan feta cheese, sliced eggplant and chopped shallots. Top with vegan thousand island dressing or a dressing of your choice. Serve and enjoy!
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