You'll be floored by this amazing vegan version of a classic English dish — and it's gluten-free. Incredible!

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Eggplant Filet n’ Chips [Vegan, Gluten-Free]

Ingredients

Eggplant Marinade:
  • 1 eggplant (stem removed, peeled, sliced into 1" thick slices lengthwise)
  • Water
  • 1 tablespoon kelp flakes
  • 1 tablespoon dulse flakes
  • 1 teaspoon garlic powder
  • Pinch of salt
  • 1 teaspoon maple syrup
Eggplant Filet Batter:
  • 1 cup brown rice flour
  • 1 cup sparkling water or beer
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Dash of salt
  • 1 teaspoon kelp or dulse flakes
  • 1 teaspoon neutral flavored oil, such as grapeseed oil
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Squeeze of lemon juice
Oil-Free Fries:
  •  2 large potatoes, washed and sliced into wedges
  • 1 sweet potato, washed and sliced into wedges
  • Dash of garlic powder and salt, to taste
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Preparation

Eggplant Filet:
  1. Place the eggplant slices in a mixing bowl.Fill the bowl to the top with water and the seasonings.
  2. Stir everything, cover the bowl securely and store in fridge for 3-5 hours.
Oil-Free Fries:
  1.  2 large potatoes, washed and sliced into wedges
  2. 1 sweet potato, washed and sliced into wedges
  3. Dash of garlic powder and salt (optional)
Eggplant Filet:
  1. Remove the eggplant slices from the marinade. Pat each slice dry with a clean towel or with clean hands gently squeeze out a little of the excess water into a bowl (discard the liquid). Set aside as you prep the batter.
  2. Whisk batter ingredients together until there are no lumps. Dip the eggplant slices to coat one at a time on both sides. Then dip in a shallow bowl of extra brown rice flour if desired for crispy edges.
  3. Place all the coated slices spread out on either a non-stick baking sheet or a baking sheet lined with parchment paper.
  4. Drizzle each with leftover wet batter (dilute the leftover batter if it has gotten too thick).
  5. Bake at 420°F oven for 15 minutes, carefully loosen and flip each slice over and return tray to oven to bake for another 10-15 minutes or until the edges are golden and crispy.
  6. Prepare the accompaniments below while the eggplant bakes. Serve with fries which can be baked at the same time.

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