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

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 200 G Authentic Greek Yogurt
• - Sunita Lemon Juice Organic
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Organic Dried Rosemary Hatton Hill Organic
• 250G Granoro Breadcrumbs, 250G
• 100G Natco Paprika Powder 100g
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• NaN Organic Golden Flaxseed Flour

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 1/2 cup of flaxseed flour with 1/2 cup vegetable broth until smooth.
4. 4. In another bowl, combine 1 cup of breadcrumbs, 1 tsp paprika, 1 tsp dried rosemary, and a pinch of salt.
5. 5. Dip each eggplant finger into the flaxseed 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 for a dipping sauce.
9. 9. Serve the baked eggplant fingers warm with the yogurt dip on the side.