These Crispy Coconut Eggplant Nuggets are a great vegan take on the original nuggets. They are great as an appetizer or main dish for any event because they have a crunchy coconut shell and soft eggplant inside.
Ingredients: 1 large eggplant, cut into bite-sized cubes. 1 cup shredded coconut. 1 cup panko breadcrumbs. 1/2 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup plant-based milk such as almond or coconut milk. 2 tablespoons lemon juice. Oil for frying.
Instructions: Turn on the oven and heat it up to 400F 200C. Mix the plant-based milk and lemon juice together in a small bowl. It will turn into vegan buttermilk after a few minutes of letting it sit. Shredded coconut, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper should all be mixed together in a different bowl. In a different bowl, put the all-purpose flour. First, coat each eggplant cube in flour. Next, dip it in the vegan buttermilk mixture. Finally, cover it with the coconut breadcrumb mixture and press it down gently to stick. Put the eggplant cubes that have been coated on a baking sheet that has been lined with parchment paper. Spray or brush them with oil to coat them lightly. If you want it golden and crispy, bake it in a hot oven for 20 to 25 minutes, flipping it over halfway through. If you want a crispier outside, heat oil in a skillet over medium-low heat. It will take about 34 minutes on each side to fry the coated eggplant cubes until they are golden brown and crispy. Move to a plate lined with paper towels to drain off extra oil. You can eat it hot with your favorite dipping sauce or on top of salads or bowls. Have fun!
Prep Time: 20 minutes
Cook Time: 25 minutes
anya charikov mickleburgh