Sesame Eggplant Bites

Instructions

1. Prepare Coating Mixtures

   4 min hands-on2 min waiting

   • Mix breadcrumbs with sesame seeds, salt, and pepper in a medium bowl.
   • Combine whole wheat flour with salt and pepper in a separate bowl.
   • Whisk soy milk with lemon juice in a third bowl to create vegan buttermilk and let sit for 2-3 minutes.

2. Slice Eggplant

   5 min hands-on

   • Cut eggplant into 1 cm-thick circular slices, then halve to form semi-circles.

3. Dredge Eggplant

   10 min hands-on

   • Dip each eggplant slice in vegan buttermilk to coat.
   • Dredge in seasoned flour, shaking off excess.
   • Dip again in vegan buttermilk, then coat with sesame-breadcrumb mixture.
   • Place coated slices on a plate or baking sheet.

4. Heat Oil

   2 min hands-on5 min waiting

   • Fill a deep saucepan halfway with vegetable oil and heat to 180°C (350°F).
   • Test oil temperature with a breadcrumb; it should sizzle and float.

5. Fry Eggplant

   3 min hands-on5 min waiting

   • Fry eggplant slices in small batches for 2-3 minutes per side until golden brown.
   • Remove with tongs or slotted spoon and drain on paper towels.

6. Prepare Garnishes

   3 min hands-on

   • Shred lettuce into thin strips and slice scallions finely.

7. Serve and Enjoy

   3 min hands-on

   • Arrange eggplant bites on a serving plate.
   • Garnish with shredded lettuce and sliced scallions.
   • Mix hoisin and sriracha sauces for dipping and serve alongside.
   • Cooking tips:
   • For extra crispiness, ensure the oil is at the correct temperature before frying.
   • Use a light hand when dredging in the sesame-breadcrumb mixture to prevent a thick, uneven coating.
   • To bake instead of fry, preheat the oven to 220°C (425°F) and bake for 20-25 minutes, flipping halfway through.