This is my attempt at improving the Cauliwings– it is a little less harsh when it comes to firey-ness, a little more sweetness to the fire, reminiscent of an Indian chicken dish I used to love, …and oh lord is cooked eggplant the most delicious thing!!
- 1 large eggplant
- 1 cup water
- 3/4 cup + 2 Tbsp ground rolled oat flour (or whatever gluten free flour you like)
- 3/4-1 tsp salt or to taste
- 1 tsp each of garlic powder, onion powder
- 1/2 tsp each of smoked paprika, chili powder/cayenne
- a very generous dash of black pepper
Apple Sriracha Glaze: (Next time I will use my own blend of spices instead of the processed sriracha and tabasco jargin- I recommend you do too!)
- 1/2 cup applesauce
- 1/2 cup raisins
- 1/2 of a large apple, chopped well
- 3 Tbs Sriracha sauce or to taste 🙂
- 1 tsp or more hot sauce or to taste (I used tabasco sauce)
- 3/4 cup Orange juice or apple juice (more juice if you like a thinner glaze)
- a generous pinch of garlic powder
- 1/4 tsp ginger powder
- Preheat the oven to 450 degrees F.
- Chop the eggplant into small 1-1.5 inch pieces.
- Mix everything under batter in a bowl until smooth and thick enough batter that can coat the pieces well.
- Mix the eggplant in the batter so each piece is covered and place on parchment lined baking sheet. Any extra, pour on top! Bake for 15 minutes.
- In a pan, mix all the ingredients under glaze and heat on medium. Taste and adjust spice, sweet and tang if needed(add oj / jam or lemon juice for extra sweet or tang). You can also use fresh or frozen ripe mango or orange puree + maple/sugar.
- Once the glaze is hot, add the baked eggplant to it. Toss well to coat carefully and let the glaze come to a boil and thicken. 2-3 minutes. You can use a large pan that can fit all the pieces or do 2 batches.
- Serve hot as is, with rice/grains or with any creamy cool dips like ranch. Alternatively, bring the sauce ingredients to a boil and pour over the baked eggplant, toss to coat and serve.