Midweek Quickie; Crispy Fried Aubergine

I intended this to be a starter, but it turns out it was a lot more filling than I was expecting, so it was more of a dinner followed by light snacks later. Who knew that 1 aubergine and a bit of baby kale was essentially dinner for two fat vegans? Nope? Me either. But it is!

So, instead of egg here, I used aquafaba. For those of you who don't know, aquafaba is essentially bean juice. Or as my mum would call it "scummy water from the can". It's not scummy and it's starchy properties make it an excellent substitute for eggs in almost any instance you can think of. People are making meringues, ice cream, icing and all sorts out of this wonder liquid. Obviously don't use water from any uncooked beans or pulses- I imagine that would probably be highly poisonous. Cook your food, kids.

Anyway, here are some crispy fried aubergine with a mango and chilli dressing which I bought from Waitrose, because I saw it on a shelf and I can't help myself. I have a serious food shopping problem. Seriously. I think I need actual help. I literally eat all of my money.

Crispy Fried Aubergine

serves 2 as a main

1 aubergine, sliced into rings

1 can of white bean juice

2 cups of quinoa flakes

salt & pepper

1 tbsp smoked paprkia

vegetable oil/oil with a high smoke point

to serve:

baby kale

mango & chilli dressing

1. Heat about an inch of oil in a large saucepan over a medium - high heat.
2. Mix your quinoa flakes with salt, pepper & smoked paprika.
3. Whip your aquafaba with a stick blender until thick and frothy
4. Dip your rings in the frothy liquid and then dredge and coat in the seasoned quinoa flakes. Repeat until all rings are coated.
5. Once oil is suitably hot, drop in a few quinoa crusted rings and then gently lower into the hot oil until cooked and crispy.
6. Drain on to a paper towel.
7. Serve over leaves and smothered in sauce.
8. That was quick wasn't it? Don't keep saying it though, you don't want your dinner to get a complex.