Eggplant lovers enjoy new ways of preparing this versatile vegetable which so easily adapts to new flavors and seasonings! These are easy to make and very tasty!
1 1/2 Tbsp. onion powder
1 Tbsp. sesame seeds toasted (toast in a skillet till golden brown to release flavor)
Salt to taste
2 Tbsp. sweet paprika powder
1/2 tsp. cardamom powder
1/2 tsp. coriander seed (pulverized with mortar and pestle for freshness)
1/2 tsp. ginger (powdered)
1/4 tsp. sweet basil crushed
3/4 cup all purpose flour
Optional: Prepared tomato sauce or gravy 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.
Yield: About 12 crockettes of a good size.