Breaded Fried Eggplant and Kale-Garbanzo Yum

Breaded Fried Eggplant



1 medium large eggplant, scored and cut into 1/2 inch rounds
1 cup fine bread crumbs (we toasted bread and pounded it in a pinch)
2 tablespoons dried parsley
1 tablespoon dill
1 tablespoon paprika
1 tsp ground garlic (ginger, too, if you want...I know Liz won't want!)
salt and pepper
1 cup oil
1 cup flour
1/2 water

Once your eggplant is scored and cut in rounds, sprinkle salt on both sides of the eggplant cuts, then let sit for 20 or so minutes. Use paper towels to blot out extra moisture. Mix bread crumbs, herbs, spices, and any other ingredients you find tasty in one bowl. In another bowl, mix flour and water until you have a runny paste (this paste is to avoid using eggs as a binding agent between eggplant and breading).

Bring a liberal amount of the oil (1/2 cup or so) to medium heat in a pan. Dip eggplant rounds in the flour paste, allow excess flour-water to drip off, dip both sides into the breading. Allow 3-4 minutes per side in the oil, which should be at least half of the height of the eggplant--I suppose you could go more or less depending on your oil taste--and remove once both sides are a crisp brown outer. For good measure, use a fork to get test if the eggplant is tender.

Serve with horseradish sauce or perhaps a vegan tzatziki (does this exist?). Or, make a delicious sandwich with veggie sauces, lettuce, etc.



Kale-Garbanzo Yum

1 head of kale, chopped
1 can of garbanzo beans
lemon juice
oregano, dill, cayenne, basil, salt, pepper, any of your favorite flavors.
vegetable broth
garlic, minced
oil

Brown a clove or two of minced garlic in a large pan, then add about a cup of vegetable broth when the garlic is golden. Add kale and garbanzo beans and simmer until the veggies are tender and the vegetable broth nearly gone. Add a tablespoon of lemon juice, all your favorite spices and herbs, and serve as a lovely side to any meal!