This crumbed aubergine with a decadent mustard sauce and a drizzle of balsamic reduction is deceptively easy to make.
- 1 medium/large eggplant (aubergine)
- 2 cups marinade
- Up to 1 cup bread crumbs (though you’ll probably use much less – more like 1/2 cup)
- Prepared egg replacer for 2 x eggs (I use Ogran No-egg, I think Ener-G is the US version)
- 1/2 cup plain flour
- 1/2 cup almond or soy milk
- Up to 1/2 cup water
Cut the top off the eggplant/aubergine then cut lengthways into 1 cm thick slices.
Marinate the eggplant/aubergine for at least 4 hours.
After marination mix the batter. Whisk together the egg replacer then add the flour, milk and start with 1/4 cup of water. You may need to add a little extra water or milk to get a nice thin consistency.
Pour batter into a shallow dish or bowl. Put bread crumbs on a shallow plate or dish.
Take marinated slices of eggplant/aubergine and dip them in the batter. Then take the battered slices and place them in the plate of crumbs. Flip the slices to coat completely in crumbs.
Grill in a sandwich press for 10 minutes OR fry in a hot non-stick pan for 4 minutes on either side (or until golden and soft through).
Mustard &Wine Sauce
- 2 Tbls cup olive oil
- 2 Tbls plain flour
- 1/4 cup Dijon mustard
- 1 cup white wine
Heat oil and blend in the flour to create a basic roux in a small sauce pan. Lower heat.
Add mustard then slowly blend in the white wine until you have a smooth sauce. You may need to add a little extra water – see how your go.
Soy & Balsamic Reduction
- 1/4 cup soy sauce
- 1/4 cup balsamic or red wine vinegar
- 1/4 cup sugar
Blend ingredients in a small saucepan. Bring to the boil. Lower heat and simmer for 3 minutes. Turn off heat and allow to cool and thicken.
Serve with grilled asparagus, mashed cauliflower potatoes and salad. Devour.