About the Recipe
Introducing our "Seaside Vegan Delight" – a culinary creation that reimagines the flavors of the ocean in a plant-based masterpiece. With a clever blend of ingredients, this recipe captures the essence of fish fry magic while staying true to its vegan roots. Join us on a journey of culinary innovation as we bring you the Seaside Vegan Delight – a dish that combines the ocean's inspiration with the goodness of vegetables.
Inspired by the sea (and TikTok), our recipe takes center stage with a trio of long Asian eggplants. Enveloped in the embrace of nori, the sushi seaweed sheets, the eggplants are then delicately baked to perfection. This unique technique allows the oceanic flavors to infuse the eggplants, resulting in a mild taste reminiscent of the sea.
The transformation unfolds as we carefully unwrap the nori and reveal the tender eggplant within. Slicing and preparing the eggplant "fillets" is an artistry in itself, creating a canvas for the final act of frying. Each fillet is generously coated in a favorite family fish fry breading mix, ensuring a satisfyingly crispy texture with every bite.
With a quick dip in hot oil, the Seaside Vegan Delight comes to life, revealing golden-brown perfection that mirrors the beloved comfort of fried fish. A sprinkle of Adobo adds a touch of flavor that perfectly complements the dish, elevating its taste to new heights.
Brought together by innovation and a passion for the occasional plant-based cuisine, our Seaside Vegan Delight offers a taste of the ocean in a vegan-friendly package. Savor the experience of culinary creativity as you indulge in a dish that captures the essence of the sea, one delicious bite at a time.
• 3 long Asian eggplants
• 6 sheets of nori (sushi seaweed sheets)
• olive oil
• fish fry breading mix (use your family favorite mix)
Preheat oven to 400F. Coat the eggplants with olive oil. Wrap the nori sheets around the eggplant and add a little more oil to the outside to help form the nori to the outside of the eggplant. Wrap tightly in aluminum foil.
Bake for 45 minutes until the eggplant becomes soft and cooked all the way through.
Remove eggplant from the foil and carefully peel away the nori sheets. Cut the ends off the eggplant. Cut lengthwise down the eggplant being careful as to only cut halfway through. This will allow the eggplant to "unroll" and flatten out. Cut to the desired length for your "fish" fillets.
Coat the eggplant fillets thoroughly in your familes favorite fish fry breading mix. Deep fry at 360F for 3-5 minutes until golden brown. Sprinkle lightly with Adobo immediately after removing from the fryer.
1. Baking the eggplant wrapped in nori allows the seafood taste to penetrate the vegetable. This will give it a taste similar to a mild fish but keeping it vegan friendly.