Eggplants are very easy to season in a variety of ways, and one of those delicious ways is breading them!
This is a very simple but savory recipe that any eggplant lover will greatly enjoy!
1 large eggplant, washed thoroughly (if you want to leave the peel on) and cute into pieces
3/4 cup quick oats
3/4 cup whole wheat bread crumbs (make your own by toasting the bread and then pulverizing it in the blender or food processor, or just grating it)
3/4 cup all purpose flour
1 1/2 tsp. sweet paprika powder
1 1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/2 tsp. onion powder
1 tsp. sea salt
Enough water to turn the dry mixture into a thick batter
In a bowl, mix thoroughly all the dry ingredients. Add the water little by little, mixing well to avoid lumps. Stop adding water when you have a smooth but thick batter.
Process your eggplant (peel if you want to, or leave peel on if you can trust that it does not have pesticides.) Heat a skillet barely "painted" in olive oil. Meanwhile, cut in pieces and dip the pieces in the batter until well coated.
Drop breaded pieces into the hot skillet. Wait till the batter sets before flipping. Cook till golden brown on both sides.
Serves 3 (or more, depending on amount of servings)
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