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
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.
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2 comments:
It sounds really yummy, I just love eating eggs, I really tried this recipe at my home. Well I also hope that many people do like this recipe and really appreciate your post, really nice one.
wall coatings specialist
I really hope you enjoy the recipe, Aaaron. The interesting thing about it is that it contains NO eggs.
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