Crispy Oven Roasted Aubergine
Servings
3-4 servings
About This Recipe
This recipe for crispy oven roasted aubergine was kindly given to us by Dr Michal Nahman, who ran her live cooking show Blessed Hands for JVS.
Ingredients
2-3 large aubergines
300ml aquafaba whisked until frothy (water from tinned chickpeas)
2 cups Panko breadcrumbs
1 cup of plain flour
4 tbsp of black and white sesame seeds
Sea salt flakes
Instructions
1. Pierce and then burn whole aubergines on fire or under grill until skin is charred. You want to get them properly burnt and the aubergine flesh really soft and floppy. Leave them aside to cool. Once cooled, carefully peel the aubergines, keeping the flesh in tact and still attached to the stem.
2. Pre-heat oven to 180 degrees and prepare roasting tins with oil
3. Season flour with salt and pepper, season panko bread, add sesame seeds, place each of these in a separate plate, and the aquafaba in a shallow bowl
4. Dredge each aubergine gently in flour on both sides, then dip in aquafaba and finally coat in panko breadcrumbs
5. Lay aubergines, nicely spaced, on the roasting tins. Drizzle well with olive oil and put in oven to roast until golden brown.