Crispy Eggplant with Tahini Sauce and Pasta
Ingredients
- eggplant
- nut milk or hummus and water mixture
- cherry tomatoes
- white onion
- chickpea pasta
- avocado
- parsley
- chili flakes
- olive oil
- salt
- pepper
Eggplant coating
- almond flour
- nutritional yeast
- paprika
- onion powder
- garlic powder
- salt
Garlicky tahini sauce
- tahini
- lemon
- nutritional yeast
- grated garlic clove
- salt
- pepper
- water
Preparation
Cut eggplant in half or into thirds depending on thickness
Score the eggplant carefully without cutting all the way through
Coat the eggplant with a liquid mixture of nut milk or hummus and water
Dip the eggplant in a coating mixture of almond flour, nutritional yeast, paprika, onion powder, garlic powder, and salt
Pan sear the coated side of the eggplant for 4 minutes, then flip and sear the other side for 3 minutes
Finish the eggplant in the oven for 3 to 5 minutes until cooked to your liking
Roast cherry tomatoes and white onion at 385 degrees Fahrenheit for 25 minutes with salt, pepper, and olive oil, and add the eggplant when ready
Cook chickpea pasta according to package instructions
Prepare the garlicky tahini sauce by mixing tahini, lemon, nutritional yeast, grated garlic clove, salt, pepper, and water to thin as needed
Top the pasta with the crispy eggplant, roasted vegetables, avocado, parsley, and chili flakes
Notes
This recipe is inspired by crispy tofu but uses eggplant instead
It is vegan and gluten-free, making it a healthy plant-based option
