Slice eggplant into disks no thicker than 1 cm. Cover with milk and add a pinch of salt. Let soak for 1 hour. This will help get rid of the eggplant's natural bitterness and also help to avoid it absorbing too much oil when frying.
Combine ground flax and water and refrigerate for at least 10-15 minutes or until it reaches a gelatinous consistency.
Drain your eggplant. Set up a dredging station with flour and your flax "egg". Pat your eggplant slices dry, dip into the flax egg and then coat with flour. If using breadcrumbs, first dredge in flour, then the flax egg, then the breadcrumbs.
Heat oil in a frying pan to medium-high heat. Once hot, add your eggplant slices in batches. Be careful not to overcrowd the pan or your oil will cool and your eggplant won't cook evenly. Fry on each side for about 4 minutes or until golden brown.
Transfer to a dish lined with paper towel to absorb the oil and sprinkle with a pinch of salt immediately.
Drizzle with maple syrup or molasses and serve immediately.
This vegan staple is ready in less than a minute! Great on sandwiches, as a base for creamy salad dressings or dipping sauce. It tastes better than the store bought stuff, and you probably have most of the ingredients in your pantry anyway!
Throw all of the ingredients into a blender except for the oil. Blend on high speed and gradually add the oil until it thickens to the texture of mayonnaise. Transfer to a jar and keep it up to 3 weeks in the fridge.
Don't use olive oil for this recipe - I know it's healthier, but the flavour is much too overpowering.
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Heya! I'm Alex, a wannabe-vegetarian traveler currently living in Jerez de la Frontera, Spain. Here you can find vegetarian recipes from around the world as well as travel tips and tales.