Crispy Eggplant Fingers
By :Camila Badoino
Votes: 0
Rating: 0
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Browse Category Appetizer, Side Dishes, Snacks
Duration 24 Minutes
Cooking Technique Roast
Keyword Healthy, Instant Vortex, Vegetables
Home Category Appetizer, Side Dish, Snacks
Servings
1 Serving
Ingredients
  • 1 Eggplant
  • 2 eggs
  • 3 tsp Parmesan cheese
  • ½ cup oat flour
  • 1 tbsp olive oil
  • Salt, pepper, garlic powder, oregano and spices to taste
For the sauce:
  • 6 tbsp Greek yogurt
  • 1 tsp ground garlic
  • 1 tsp soy sauce
  • ½ lemon
  • Salt and spices to taste
Browse Category Appetizer, Side Dishes, Snacks
Duration 24 Minutes
Cooking Technique Roast
Keyword Healthy, Instant Vortex, Vegetables
Home Category Appetizer, Side Dish, Snacks
Servings
1 Serving
Ingredients
  • 1 Eggplant
  • 2 eggs
  • 3 tsp Parmesan cheese
  • ½ cup oat flour
  • 1 tbsp olive oil
  • Salt, pepper, garlic powder, oregano and spices to taste
For the sauce:
  • 6 tbsp Greek yogurt
  • 1 tsp ground garlic
  • 1 tsp soy sauce
  • ½ lemon
  • Salt and spices to taste
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Cut eggplant into small strips or sticks.
  2. In a bowl, soak cut eggplant sticks in cold water and 1 tablespoon salt for approximately 15 Minutes (to reduce eggplant’s bitterness). Set aside.
  3. In a separate bowl, beat the eggs along with the Parmesan cheese, salt and spices to taste. Set aside.
  4. On a cutting board or plate, spread the oat flour.
  5. Dip the eggplant sticks in the egg mixture and dredge through oat flour. Repeat this step with all the eggplant sticks.
  6. Drizzle eggplant sticks with olive oil (preferably in a spray).
  7. On the Instant Vortex control panel, press Roast, set the time the time to 12 Minutes and the temperature to 340˚F (170˚C). Press Start.
  8. Flip the sticks over and cook again for approximately 10-12 Minutes, until golden brown.
  9. Mix all the sauce ingredients to serve with eggplant sticks.
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