Crispy Eggplants

Ingredients

– a large eggplant ⁠
– 50g PURYA rice protein⁠
– 50g flour⁠
– 6 tablespoons of soy flour⁠
– a little salt 6 pepper⁠
-If you like, some teriyaki sauce⁠
-a handful of vegan corn flakes⁠
⁠

Method

Cut the aubergine into approx. 0.5cm thick slices. Sprinkle with a little salt and let it steep in water for about 15 minutes. Dab with kitchen paper. In the meantime, prepare three plates: Put the PURYA rice protein and flour on one plate, the soy flour, 12 tablespoons of water, a little salt and pepper, possibly teriyaki sauce on the second plate, and crumbled vegan cornflakes on the third plate. Now you dip the aubergine slices first in the flour, then in the egg substitute (plate 2) and then in the cornflakes. ⁠
You can fry the breaded eggplant slices in a little oil in the pan or put them in the oven at around 180 ° for 15 minutes⁠.

Preparation time: 30 minutes