🌱Crispy eggplant steaks & creamy miso pasta🌱(Pasta recipe on the blog💚) by cookingforpeanuts
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✅Recipe eggplant 🍆 : Preheat oven to 400F. Slice 1 medium eggplant in half, lengthwise. Score the cut sides of both eggplant halves using the tip of a small knife. Make small incisions in a crosshatch pattern on both pieces, going as deep as possible, without piercing the skin. ✅Season flesh side of both halves with salt, garlic powder, paprika, and black pepper. ✅In a medium bowl, mix: 2 tablespoons flour, 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/4 teaspoon paprika, 1/8 teaspoon black pepper, and a generous pinch of cayenne. Transfer the flour mixture to a rimmed plate or tray. ✅Add 1/4 cup non-dairy milk to a separate rimmed plate or tray. ✅ Dip the flesh side of the eggplant halves first in milk, then in the flour mixture. Shake off any excess, still making sure both flesh sides are fully coated. ✅In a medium non-stick skillet, add enough oil to reach about 1/8-inch high. Heat over medium-high flame.✅Once oil is hot, pan-fry eggplant halves, flesh-side down, until brown and crispy, about 4 minutes. ✅Turn eggplant halves over and cook for 1 minute on the other side.✅Transfer them to a baking sheet and roast for 3 to 5 minutes, flesh side up, until desired tenderness.
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