INGRETIENTS
2 Eggplants, washed
½ cup chickpea flour
1 table spoon of nutritional yeast (optional)
1 medium red bell pepper, diced
1 medium red onion, diced
1 fresh tomato, diced
2 garlic cloves, chopped
2 table spoon olive oil
½ tsp turmeric powder
¼ black salt
1 tsp thyme
METHODS
1. Wash eggplant and boil it until it is soft.
2. While boiling eggplants, make the vegan egg mixture, in a mixing bowl, mix together chickpea flour, black salt, turmeric powder, nutritional yeast (optional), add water little by little until you get a running butter. Then add the rest of ingredients and mix again.
3. Peel off the eggplants skin and flatten it with the back of a fork.
4. On a frying pan over low flame, add little olive oil, coat the eggplant in the vegan egg mixture and gently place it in the pan, add some more mixture on top to cover the eggplant, then fry one side for about 3 minutes or until golden brown; flip and fry the other side.
5. Bring the eggplant on a clean plate, serve with some more tomatoes, onion, avocado or anything you want. You can also serve it on rice.
