Breaded Eggplant with Savory Coconut Sauce

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The combination of Mediterranean and Caribbean flavors in this recipe is absolutely unbeatable! It has just the right combination to be tasty without being overly sweet. It is quite easy to make so you can add it to your list of relatively quick entrees or side dishes for when you want something tasty without too much work. You can add these to anything from rice, to pasta, to potatoes and they go great and are very satisfying. Enjoy!

1 large eggplant
2 cups all purpose flour
1 sweet red pepper
1 sweet green pepper
1 large tomato
2 Tbsp. sweet paprika powder (1 Tbsp. for the sauce and 1 Tbsp. for the breading batter)
Salt to taste
2 tsp. onion powder (1 tsp. for the breading batter and 1 tsp. for the sauce)
1 tsp. garlic powder (1/2 tsp. for the breading batter and 1/2 tsp. for the sauce)
8 Tbsp. olive oil (4 Tbsp. for the breading batter and 4 Tbsp. for the sauce)
1 tsp. chicken style seasoning (vegan) for sauce
1 cup coconut milk

In a food processor or blender, add the tomato, the peppers with a little bit of water and process until you have a paste. Scrape into a bowl. a medium bowl, put the flour, half of the mixture of the sweet peppers, 1 tsp. onion powder, half of the sweet paprika, salt to taste, 1/2 tsp. garlic powder and 4 Tbsp. olive oil. Mix thoroughly until you have a thick cream.
Wash your eggplant and peel it. Cut it in 1/2" slices. (If organic, you can leave the skin on)
Barely paint a heavy skillet with olive oil over medium heat.
Dip your eggplant slices into this thick cream batter until thoroughly coated. Place in the skillet and cook on both sides until golden brown. Place on a paper-towel-lined dish to absorb any extra oil you might not want.
Prepare your sauce.
In a small saucepan, put the rest of the sweet peppers, the rest of the garlic and onion powder and the sweet paprika powder plus the chicken style seasoning, the rest of the olive oil, salt to taste and the coconut milk. Cook until it thickens.
Serve your breaded eggplant rounds smothered in this tasty sauce!

Bonus! If you have some sauce left, you can use it over grilled zucchini and other grilled veggies. Total yum!

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Garbanzo Morsels

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These are quick and very easy to make, they go well as sidekicks to anything you want to pair them with from potatoes to rice, but they are also great, chopped into sandwiches and burritos, and also make a great finger food with a delicious sauce to dip them in!

1 can of garbanzos or chickpeas, rinsed and drained
1 cup quick oats
1/2 cup raw almonds
1 tsp. onion powder (if you would like extra flavor, add 1/2 red onion, peeled and coarsely chopped)
1/2 tsp. garlic powder
1/2 cup breadcrumbs
1/2 cup whole wheat flour
1/4 tsp. cumin
1/2 tsp. coriander powder
1/2 tsp. olive oil plus more to cook with
Salt to taste
1 Tbps. sweet paprika powder

Put the garbanzos, the oats and the almonds with the onion, if you choose to add it, in a food processor or blender with barely enough water to process till you have a smooth paste. Scrape into a bowl and add the rest of the ingredients and little bits of water until you have a dough that is neither too stiff nor too runny.

Adjust salt and seasonings as necessary, to your taste. Form the little croquettes and cook in a skillet barely painted with olive oil till golden brown on all sides.

Yield depends on the size you choose to make these in, but recipe is easily increased as needed.


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