1 medium eggplant, sliced into half circles
1 large sweet potato, cut into rounds
1 cup brown rice, cooked
¾ cup chickpea flour
½ cup breadcrumbs
½ cup flaxseed “eggs” OR 2 eggs
1 tbsp cornstarch
8 tbsp extra virgin olive oil (divided for frying and seasoning)
1 tbsp lemon juice
1 tsp cumin
½ tsp turmeric
1 cayenne pepper, minced
1 tsp sea salt (plus more for seasoning)
Black pepper to taste
- Preheat oven to 450 degrees, and prepare sweet potato rounds like our sweet potato fries, seasoning them with 2 tbsp olive oil, cayenne, cumin, salt and pepper and bake for 20 minutes, turning over half way through
- In a frying pan, cook 5 tbsp olive oil over medium heat until oil begins to bubble
- Meanwhile, mix cornstarch, chickpea flour and breadcrumbs in a bowls
- Dip eggplant rounds into flaxseed “eggs” or eggs then dredge through flour and breadcrumb mixture and bake in oil until golden brown (about 3 to 4 minutes on each side)
- Remove from heat when fully cooked and dry on paper towels
- Season cooked rice with 1 tbsp olive oil, lemon juice, 1 tsp sea salt, pepper and turmeric and pour over eggplant and sweet potato rounds
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