Ingredients

2 small eggplant
1 cup oat milk (or other non-dairy milk)
Oil for frying

1 Cup all purpose flour
Maple Syrup or Honey substitute for drizzle after frying
1 tbsp of arrowroot flour
Smoked paprika for garnish
pinch salt
Fresh herbs for garnish
1 tbsp fresh thyme, rosemary

Process:

1. Wash eggplant, and pat dry
2. Slice the eggplant length and then in half, or in rounds, and then add to a bowl. Add the oatmilk and allow the eggplant to soak in the oat milk for 1 hour. This softens the eggplant improves flavor.
3. In a medium bowl, add the all purpose flour, arrowroot flour, pinch of salt, and fresh herbs and lightly whisk together with a fork.
4. Remove eggplant slices from the oatmilk. Shake off excess oatmilk, and then dip the eggplant slices in the flour.
5. In a thick cast pan, add enough oil for frying, about ½ inch deep. Heat the oil on medium-high heat. Once the oil is bubbling lightly, add a slice of the flour covered eggplant and test fry. The eggplant should crisp to a golden brown.
6. Dredge the slices and fry them until golden brown, turning once. Then remove from the pan and place on clean, brown paper towel to absorb excess moisture.
7. Place the slices on a plat, sprinkle with a little fresh herbs, smoked paprika, and drizzle with a honey alternative such as Mindful Fud’s Hunnie.