Crispy Eggplant and Vegetable Tray Bake
Ingredients
Eggplant patties
- 1 eggplant
- 3/4 cup plant milk
- 1/2 cup flour
- 1 teaspoon paprika
- 1/2 teaspoon chilli (optional)
- Salt and pepper
- 1.5 cups panko breadcrumbs
Additional
- Potatoes
- Leeks
- Olive oil
- Fresh dill
- Garlic
- Lemon
Preparation
Preheat the oven to 200°C. Chop the eggplant into slices and place on a baking tray. Bake for 10 minutes.
Make a dough with plant-based milk, flour, paprika, and chili, then dip each eggplant slice in the dough and breadcrumbs. Put onto a plate and set aside.
Add potatoes to the baking tray and drizzle with olive oil, salt, and pepper. Bake for 20 minutes.
Add leeks and eggplant in the middle of the potatoes on the tray, and bake for another 20 minutes.
Serve with a dill and garlic dressing, and some fresh lemon.
Notes
This dish is ready in 40 minutes and is perfect for meat-free meals.
