Directions
- 1Preheat oven to 200°C (400°F). Prick aubergines with a fork and bake until soft (about 20-30 minutes).
- 2Let cool slightly, peel, and flatten gently.
- 3Whisk together plant-based milk, salt, pepper, paprika, oregano, chili flakes (optional), and flour to create a smooth batter.
- 4Dip each aubergine slice in batter and coat with panko breadcrumbs.
- 5Heat olive oil in a pan and fry the breaded aubergine until golden brown on each side. Drain on a rack.
- 6In a saucepan, heat olive oil. Add shallots and garlic; cook until softened.
- 7Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes.
- 8Before serving, stir in fresh basil.
- 9Serve the crispy aubergine over the tomato sauce and garnish with fresh basil.
Ingredients
- 2 large aubergines
- 0.5 cup plant-based milk
- 1 taste salt
- 1 taste ground black pepper
- 1 tsp paprika powder
- 1 tsp dried oregano
- 1 tsp chili flakes
- 0.5 cup flour
- 1 cup panko bread crumbs
- 1 olive oil
- 2 tbsp olive oil
- 2 shallots
- 2 cloves garlic
- 400 g crushed tomatoes
- 1 tsp sugar
- 1 fresh basil
Equipment
ovenforkbowlwhiskpanbaking sheetknifescissorssaucepan
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