Spicy Cauli Crusted Eggplant
Imagine the creamy earthy flavor of tahini with Mediterranean spices drizzled over a deliciously gluten and guilt-free Italian-crusted baked eggplant and you've got yourself a worldy and delicious dish. Ready in less than 30, and oh-so-easy to make, we've combined all the textures and flavors for an elevated experience you'll want to share this holiday season.
Cauli Crunch "Taste of Italy" Crumbs (about ¼- ½ bag)
1 large eggplant, skin on
1 cup hemp milk, or plant-based milk of your choice
Spicy Harissa Fun Sesames, to your liking
Tomato and parsley for garnish
Preheat your oven to 425 degrees. Lay out a baking sheet and line with non-stick foil or cooking spray. Carefully slice off the ends of the eggplant, and then cut into ½ inch medallions. Lightly salt each medallion.
Put out 1 cereal bowl and one plate. In the bowl, add about 4 inches of milk. On the plate, pour out ¼ cup crumbs, and use fingers to break up the crumbs. Take one medallion at a time and dunk into milk, making sure both sides are well coated, and then shake off excess liquid. Move wet eggplant medallion onto the plate and press into the crumbs, then flip. Make sure both sides are well coated and transfer to your baking sheet. Bake for roughly 22-26 minutes on a top/middle rack, or until you can easily slice through the eggplant medallion and the center is cooked through.
Plate and drizzle generously with Spicy Harissa Tahini.