These roasted eggplant crispies are baked in the oven without any oil. They're a spicy & delicious healthy snack, that's also a perfect topping for soups & salads. They are vegan, gluten free & kids approved.
Preheat your oven to 200°C | 390°F.
Wash the aubergine and cut into cubes of about 0.5 inch.
For the coating, mix chickpea flour, nutritional yeast and spices in a bowl and then add Tamari and water or plant milk. Mix everything well with a fork until no more lumps are visible.
Add the eggplant cubes to the coating and fold in well until all cubes are covered with the mixture.
Now pour in half of the corn semolina and stir again.
Spread the coated eggplant cubes on a baking sheet covered with baking paper. The cubes should lie a bit separate. Like this they will all get nice and crispy.
At the end, sprinkle the remaining corn semolina evenly over it and put your crispies in the preheated oven for 20 minutes.
For perfect crispyness, open the oven door briefly every 5 minutes so that some of the emerging moisture will be removed.
After 20 minutes, switch off the oven, open the oven door again briefly and then leave the crispies in the (closed!) oven for another 5 minutes.
The roasted eggplant crispies taste best fresh and warm out of the oven. Pure as a snack, as a crispy topping for soups or in a fresh garden salad. Enjoy!
*You can also use regular soy sauce, but thus the recipe is no longer gluten free.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚