Spicy Cauli Crusted Eggplant
Imagine the creamy, earthy flavor of tahini infused with Mediterranean spices, drizzled over a perfectly baked, Italian-crusted eggplant. This dish is not only gluten-free but also guilt-free, offering a worldly and delicious experience. Ready in under 30 minutes and oh-so-easy to make, we've combined rich textures and vibrant flavors for an elevated culinary delight you'll want to share this holiday season.
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Ingredients
- Cauli Crunch "Taste of Italy" Crumbs (about ¼-½ bag)
- 1 large eggplant, skin on
- 1 cup hemp milk, or plant-based milk of your choice
- Tal's Tahini Harissa Fiery Chili, to your liking
- Tomato and parsley for garnish
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Method
- Preheat your oven to 425 degrees. Lay out a baking sheet and line it with non-stick foil or cooking spray.
- Carefully slice off the ends of the eggplant, then cut into ½ inch medallions. Lightly salt each medallion.
- Prepare a cereal bowl and a plate. In the bowl, add about 4 inches of hemp milk (or your chosen plant-based milk). On the plate, pour out ¼ cup of Cauli Crunch "Taste of Italy" Crumbs and break them up with your fingers.
- Take one eggplant medallion at a time, dunk it into the milk, ensuring both sides are well coated, then shake off the excess liquid.
- Move the wet eggplant medallion onto the plate and press it into the crumbs, then flip. Make sure both sides are well coated, then transfer to your baking sheet.
- Bake for roughly 22-26 minutes on a top/middle rack, or until you can easily slice through the eggplant medallion and the center is cooked through.
- Plate and drizzle generously with Tal's Tahini Harissa Fiery Chili. Garnish with tomato and parsley.
