This is a good way to eat eggplants, the cornmeal used for coating is ideal to add some texture and nutrients. Skip to the recipe.
This is one of the few recipes I bring with me from my pre-vegan times. It is cheap, easy to make and yields a lot. The cajun seasoning that is added to the corn flour, adds a lot of flavor.
The only thing that I find to be important to get right from the preparation is to cut the eggplants thinly, without exaggerating, so when you cook them they do it evenly.
I hope you enjoy this vegan milaneses!
Vegan Eggplant Milanese (Gluten-free)
- 2.2 lb of eggplants (or aubergines)
- 4 tablespoons of corn starch
- 6 tablespoons of water
- 2 cups of cornmeal
- 3 tablespoons of Cajun seasoning
- Oil for cooking
- Cajun seasoning is made by mixing 1 tbsp of oregano, 1 tbsp of thyme, 1 tbsp of smoked paprika, 1 tbsp of garlic powder, and 1/4 tbsp of cayenne pepper (more if you like it spicy).
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