Baked Sweet Apple Spicy Eggplant (Vegan, Fat-Free, Gluten-Free)

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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!!

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ngredients:

  • 1 large eggplant

Batter:

  • 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

Steps:

  1. Preheat the oven to 450 degrees F.
  2. Chop the eggplant into small 1-1.5 inch pieces.
  3. Mix everything under batter in a bowl until smooth and thick enough batter that can coat the pieces well.
  4. 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. 

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Glaze:

  1. 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.
  2. 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.
  3. 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.

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