Wednesday 1 April 2020

Aubergine Nuggets | Easy Vegan Recipe

How's everyone coping with the lockdown? Hope you're thriving and resting and enjoying delicious home-made grub. Here's another recipe to add to your list of things to try: aubergine 'nuggets'.

A snack idea that's simple to make, melt-in-the-mouth and totally delectable. They're dairy-free and egg-free (of course) and can be adapted to suit a gluten-free diet.

I made a batch of these nuggets for my family recently and they loved it, so do give it a try and share your attempts on social media, tagging @VeganNigerian so I can repost.

As you'll see in the ingredient list below, I used spices that may seem unusual and uncommon. That's simply because I happen to have them in my kitchen cupboard and felt like experimenting. Feel free to use whatever you have available at home.

(serves 4)
- 1 large aubergine
-  500ml water
- 1/2 cup plain flour or wholegrain flour or gluten-free flour
- 1/2 tsp black pepper
- 1/4 tsp fenugreek
- 1/2 tsp mace
- 1/2 tsp cayenne pepper
- salt
- sunflower oil

Peel and cut the aubergine into large nugget pieces. Submerge them in a simple brine mixture of water and salt (to taste).

In a large bowl, mix the flour with the seasonings/spices of your choice.

Heat some sunflower oil in a large frying pan - enough for shallow frying.

Shake off the excess water from each nugget and dip each piece in the flour mixture to coat completely. Place in the hot oil and fry on both sides on medium-high heat until golden brown. Depending on the size of your pan, you can fry multiple pieces at the same time. Drain on kitchen paper to remove any excess oil. Serve warm with a sauce of your choice.

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