Directions
- 1Clean and chop off the top of the eggplants.
- 2Peel the eggplants.
- 3Chop the eggplants in half and fillet them into fish fillet sizes.
- 4Score the fish to get a perfect fish texture.
- 5Make the fishy brine with water and sea salt.
- 6Add kelp powder and mushroom seasoning to the brine.
- 7Add olive oil to the eggplant slices and rub it down.
- 8Pour the brine over the eggplant slices.
- 9Set bowls on top to cover and let the eggplants sit for about an hour or two.
- 10Make the batter using all-purpose flour, turmeric, baking powder, beer, and vegan egg.
- 11Add vodka to the batter to make it crispy.
- 12Toss the eggplant slices in flour, then in the batter, and fry them up.
Ingredients
- 2 eggplant
- 1 tablespoon sea salt
- 1 cup water
- 1 teaspoon kelp powder
- 1 teaspoon mushroom seasoning
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 1 teaspoon turmeric
- 1 teaspoon baking powder
- 1 cup beer
- 1 vegan egg
- 1 tablespoon vodka
Equipment
knifecutting boardglass baking dishbowlsmetal mixing bowlwhiskspatulafrying pantongs
Related recipes
Besan cheese Sandwich
Indian · Dinner
Chicken Chukauni
Indian · Dinner
Slow cooker chicken tikka massala
Indian · Dinner
Chana Masala
Indian · Dinner
Cheddar Bay Biscuit Chicken Pot Pie
Indian · Dinner
Butter Chicken Mac n’ Cheese
Indian · Dinner
Chicken Vindaloo
Indian · Dinner
Chicken Handi
Indian · Dinner
Easy chicken curry
Indian · Dinner
Easy cumin rice
Indian · Dinner
Njahi
Indian · Dinner
Weeknight Lamb & Red Lentil Curry
Indian · Dinner45m