Baked Eggplant Protein Fingers Recipe

About this recipe

A high-protein vegetarian dinner option featuring baked eggplant coated in seasoned breadcrumbs and served with a tangy yogurt dip.

Ingredients

• 500 g Organically Grown Small Brinjal
• 50 g The Select Aisle Bread Crumbs
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 115 g Epigamia Crunch Cup Greek Yogurt With Granola
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 200 g Organigram Chia Seeds
• 16 g Orika Oregano
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Slice 1 large eggplant into thick fingers and set aside.
3. 3. In a shallow bowl, whisk together 2 tbsp chia seeds with 6 tbsp water until smooth.
4. 4. In another bowl, combine 1 cup of breadcrumbs, 1 tsp paprika, 1 tsp dried oregano, and a pinch of salt.
5. 5. Dip each eggplant finger into the chia seed mixture, ensuring it is fully coated, then roll it in the breadcrumb mixture.
6. 6. Arrange the coated eggplant fingers on an ungreased baking sheet in a single layer.
7. 7. Bake for 30 minutes or until the eggplant is tender and the coating is golden brown, flipping halfway through.
8. 8. While the eggplant bakes, mix 1 cup of plain Greek yogurt with 1 tbsp lemon juice and 1 tsp dried oregano for a dipping sauce.
9. 9. Serve the baked eggplant fingers warm with the yogurt dip on the side.