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Eggplant Filet n Chips [Vegan, Gluten-Free]
You'll be floored by this amazing vegan version of a classic English dish — and it's gluten-free. Incredible!
Ingredients You Need for Eggplant Filet n’ Chips [Vegan, Gluten-Free]
How to Prepare Eggplant Filet n’ Chips [Vegan, Gluten-Free]
Eggplant Filet:
- Place the eggplant slices in a mixing bowl.Fill the bowl to the top with water and the seasonings.
- Stir everything, cover the bowl securely and store in fridge for 3-5 hours.
- 2 large potatoes, washed and sliced into wedges
- 1 sweet potato, washed and sliced into wedges
- Dash of garlic powder and salt (optional)
- 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.
- 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.
- Place all the coated slices spread out on either a non-stick baking sheet or a baking sheet lined with parchment paper.
- Drizzle each with leftover wet batter (dilute the leftover batter if it has gotten too thick).
- 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.
- Prepare the accompaniments below while the eggplant bakes. Serve with fries which can be baked at the same time.
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Very good!
Eggplant is one of those veggies I didn’t warm up to.