Breaded Eggplant Crockettes

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These breaded crockettes go well with just about anything! They are shown here with potatoes, but they go equally well with sweet potatoes, yams, rice, etc. They are very easy to make and really delicious!

1 eggplant, peeled and cubed
1 cup cracker meal of whatever kind you prefer (not sweet, of course!)(pulverize them in the blender)
1 Tbsp. garlic powder
1 1/2 Tbsp. onion powder
Salt to taste
2 Tbsp. sweet paprika powder
1/2 tsp. Italian Seasoning (or herb of your choice)
3/4 cup all purpose flour

Prepared tomato sauce of your choice.

In a bowl, prepare batter by mixing all dry ingredients first, then adding 1 cup soy milk and incorporate it well, avoiding lumps.
Peel eggplant and cut it lengthwise, then cut it in small pieces. Heat up a skillet with a little bit of olive oil. Put eggplant
in batter mixture then scoop out with a large spoon, drop into the skillet and extend them to the size you want them.
Let the batter set, then flip them to the other side. Cook on both sides till golden brown.

About 12 crockettes of a good size.

Serve them topped with sauce.

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