Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Crispy Cornmeal Crusted Eggplant With Smoky Harissa [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Eggplants, tomatoes, and a smoky red sauce — these are like nachos without the chips, if you will. The crispy eggplant tastes deep-fried, yet they're baked. They are incredibly soft on the inside with little salty crunches of cornmeal on the outside. The flavors of this harissa tomato sauce works wonders with this yummy snack.

Crispy Cornmeal Crusted Eggplant With Smoky Harissa [Vegan, Gluten-Free]

Ingredients

For the Eggplant:

  • 1 medium eggplant, cut into 1/2-inch wedges
  • 3 cups almond milk or non-dairy milk of choice
  • 1 cup fine ground cornmeal
  • A good pinch of sea salt
  • Olive oil

For the Smoky Harissa Tomato Sauce:

  • 3-4 large field tomatoes
  • 3 garlic cloves
  • 2 small shallots
  • 1/2 teaspoon smoked paprika
  • Sea salt, to taste
  • 1 tablespoon harissa, or more/less depending on desired heat
  • 1 roasted red pepper, homemade or storebought
  • Chopped flat leaf parsley and/or cilantro, to garnish

Preparation

  1. Cut the eggplant into wedges. Place them in a large bowl and cover them with milk. Leave to soak for at least an hour to draw out the bitterness.
  2. Turn the broiler onto to medium-high and position your oven rack in the middle of the oven. Roughly quarter the tomatoes and shallots and peel the garlic.
  3. Place everything on a rimmed baking sheet and add smoked paprika, a good pinch of sea salt and drizzle with olive oil, about a tablespoon. Place under broiler until slightly charred and bubbly, about 15 minutes. If your broiler gets too hot, turn it off and finish the tomatoes at 425°F. Remove from oven and let cool.
  4. Take the pieces of the roasted shallot, garlic, and about 1/3 of the charred tomatoes and place in a small blender. Add the roasted red pepper and harissa and blend until smooth. Roughly chopped the remaining tomatoes and place in a bowl.
  5. Add the blended ingredients to the chopped tomatoes and stir. Taste and adjust for seasoning/spice.
  6. Heat the oven to 425°F for the eggplant. Mix the cornmeal with the sea salt in a shallow bowl. Remove a wedge of eggplant from the milk and coat in polenta mixture. Turn a couple of times to make sure they are well coated, then place on a baking sheet lined with parchment. Repeat for all eggplant wedges.
  7. Brush the top side of the eggplant with olive oil and bake for about 12 minutes or until crispy, then flip, brush the top side with olive oil, and return to bake for another 8-10 minutes or until golden brown. Serve with harissa sauce and fresh flat leaf parsley.
  8. Although best out of the oven, eggplant will heat up nicely the following day. Bake at 400°F for about 10 minutes.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Crowd-pleasing, nourishing, veggie-filled recipes that use adventurous global flavors and simple ingredients. I'm Jodi, author, creator and photographer of happy hearted kitchen blog. Food to me is so much more than just a recipe or a grocery list, it's about gathering people around a table for a moment of real nourishment. I cook vegetarian, mostly vegan, meals and have a love affair with seasonal produce. I also whole heartedly believe in the power of a good cookie and a cup of tea, it can completely turn your day around. Just like eating, I know that life is all about balance, and as much as I love being in the kitchen, I also need moments exploring the outdoors. Mountains, camping, hiking, skiing - every adventure needs good snacks. Hoping my happy hearted kitchen fills your hearts, bellies + kitchen tables.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Cacao Peanut Butter Oatmeal Breakfast Bars [Vegan]

Cacao Peanut Butter Oatmeal Breakfast Bars 4

Falafel Waffle [Vegan]

Honor World Day for Farmed Animals With Our Popular Plant-Based Recipes

Simple Lemon Curd [Vegan]

Lemon Curd

Homemade Pumpkin Puree [Vegan]

Pumpkin Puree

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Crispy Cornmeal Crusted Eggplant With Smoky Harissa [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX