Healthy Diet

Panko-Crusted Eggplant Fries with Curried Cashew Aioli

This vegan Panko-Crusted Eggplant Fries recipe makes use of floor flax as an alternative of egg. Serve these fried with Curried Cashew Aioli for dipping!

Miraculous Flax Eggs

Can we discuss concerning the miracle of flax eggs? You may not have the ability to whip them into an omelet or use them in a quiche, however I’ve been experimenting with them lots in vegan baking these days and so they work rather well. Higher than I anticipated, even. I not often have eggs readily available as a result of we simply don’t eat them fairly often, so now once I bake one thing, I normally make it vegan by substituting floor flax and water for the eggs, almond or coconut milk for the dairy milk, and coconut oil for the butter. In contrast to conventional baking elements, which I’d have so as to add to my buying checklist, these are all issues that I at all times have readily available practically on a regular basis—which I suppose is likely to be a foul factor as a result of the truth that I’ve these items readily available on a regular basis is encouraging me to bake extra.

Ground Flax Seeds
So how does flax work as an egg substitute? It’s magic! Okay, I’m mendacity, it’s not magic. I don’t actually know precisely the way it works. However whenever you whisk floor flax seeds with water and let the combination sit for a couple of minutes, it gels up and feels somewhat bit eggy. It’s not fairly as sturdy relating to binding elements collectively, and it may possibly’t be substituted for eggs in each recipe (just like the aforementioned omelets), nevertheless it’s a pleasant, pure option to change eggs in lots of completely different dishes.

In regards to the Recipe

Having tackled utilizing flax eggs in baking, I needed to see how they’d work to bind panko to baked eggplant fries. I used to be nervous it could be an enormous failure, however overjoyed when it truly labored. It labored! And it labored nicely! These vegan Panko-Crusted Eggplant Fries are crispy and scrumptious on the skin and tender on the within. I used child eggplant as a result of I discover smaller eggplants to be much less bitter, so I can reduce out the step of salting them. Older eggplant could be bitter too, so purchase native in the event you can as a result of it’s spent much less time touring to your grocery retailer.

Panko-Crusted Baked Eggplant Fries with Curried Cashew Aioli
It might be a travesty to serve scrumptious, crispy eggplant fries with out a sauce, so I whipped up a Curried Cashew Aioli for dipping. It’s sort of the identical concept of my Cashew Mayo recipe, besides with a heaping teaspoon of candy curry powder added to it. When you don’t need to trouble with the dipping sauce, jarred marinara sauce works too.


Panko-Crusted Eggplant Fries with Curried Cashew Aioli

Panko-Crusted Baked Eggplant Fries with Curried Cashew Aioli

Crispy vegan baked eggplant fries served with Curried Cashew Aioli.

Prep Time: 30 minutes
Prepare dinner Time: 25 minutes
Whole Time: 55 minutes
Yield: four servings


Panko-Crusted Eggplant Fries

Curried Cashew Aioli

1/2 cup uncooked cashews, soaked in water for four hours and drained
1/four cup water
1 tbsp contemporary lemon juice
1 clove garlic
1 tsp candy curry powder
salt and pepper, to style


Panko-Crusted Eggplant Fries

Preheat oven to 400°F. Spray a big baking sheet with oil or cooking spray.
Whisk collectively the nice and cozy water and flax seeds in a shallow bowl; put aside.
Minimize the ends off of every eggplant, then reduce them into thirds lengthwise. Minimize every third into fries. (Mine are about 1/2-inch thick.)
Stir a wholesome pinch of salt and cayenne into the flax combination. Place the panko crumbs on a plate, then roll every eggplant fry within the flax combination, adopted by the panko crumbs. Switch the completed fries to the ready baking sheet and spray the tops with further oil.
Bake for about 25 minutes, or till the fries are tender and golden brown on the skin.
Serve with Curried Cashew Aioli.

Curried Cashew Aioli

Place the cashews, water, lemon juice, garlic, and curry powder in a meals processor or blender. Course of till easy, then season to style with salt and pepper.


I don’t like losing breadcrumbs, so one cup of panko is the precise quantity I used for this recipe—you would possibly want somewhat bit extra, relying on the dimensions of your eggplant. If the flax combination dries up, add one other tablespoon of heat water, give it a superb whisking, and let it sit for a minute or two till it gels up once more.

This publish was initially printed on 22 August 2013.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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