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 eggplant fillets to get a perfect fish texture.
- 5Make the fishy brine by mixing water and sea salt.
- 6Add kelp powder and mushroom seasoning to the brine.
- 7Add olive oil to the eggplant fillets and rub it down.
- 8Pour the brine over the eggplants.
- 9Cover the dish and let it sit for about an hour or two.
- 10Make the batter by combining all-purpose flour, turmeric, baking powder, beer, and vegan egg.
- 11Add a little bit of vodka to the batter for extra crispiness.
- 12Toss the eggplant fillets in flour, then dip them in the batter.
- 13Fry the battered eggplant fillets until golden brown and crispy.
Ingredients
- 2 eggplant
- 1 cup water
- 1 tablespoon sea salt
- 1 tablespoon kelp powder
- 1 pinch mushroom seasoning
- 2 tablespoon 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 dishmixing bowlwhiskspatulalarge skillet
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