Flaxseed Fried Eggplant with Sweet Potatoes & Turmeric Rice

Standard

1 medium eggplant, sliced into half circles

1 large sweet potato, cut into rounds

1 cup brown rice, cooked

¾ cup chickpea flour

½ cup breadcrumbs

½ cup flaxseed “eggs” OR 2 eggs

1 tbsp cornstarch

8 tbsp extra virgin olive oil (divided for frying and seasoning)

1 tbsp lemon juice

1 tsp cumin

½ tsp turmeric

1 cayenne pepper, minced

1 tsp sea salt (plus more for seasoning)

Black pepper to taste

  • Preheat oven to 450 degrees, and prepare sweet potato rounds like our sweet potato fries, seasoning them with 2 tbsp olive oil, cayenne, cumin, salt and pepper and bake for 20 minutes, turning over half way through
  • In a frying pan, cook 5 tbsp olive oil over medium heat until oil begins to bubble
  • Meanwhile, mix cornstarch, chickpea flour and breadcrumbs in a bowls
  • Dip eggplant rounds into flaxseed “eggs” or eggs then dredge through flour and breadcrumb mixture and bake in oil until golden brown (about 3 to 4 minutes on each side)
  • Remove from heat when fully cooked and dry on paper towels
  • Season cooked rice with 1 tbsp olive oil, lemon juice, 1 tsp sea salt, pepper and turmeric and pour over eggplant and sweet potato rounds
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