Chickpea Crumbed Roasted Eggplant

For the Eggplant:

1 large eggplant, cut into thick wedges

2 teaspoons salt (for drawing out moisture)

For the Chickpea Crumb Coating:

150g Get Farmed! Chickpea Crumbs

2 tablespoons nutritional yeast

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

For the Binding:

120ml plant-based milk (unsweetened)

3 tablespoons Get Farmed! Chickpea Flour

1 tablespoon olive oil

1 teaspoon Dijon mustard

For Serving:

3 tablespoons olive oil, for drizzling

Fresh herbs (parsley, basil, or mint)

Prepare eggplant: Slice eggplant and lay on a clean tea towel. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry thoroughly.

Preheat oven to 200°C. Line a baking tray with baking paper.

Make coating mixture: In a shallow bowl, combine chickpea crumbs, nutritional yeast, paprika, garlic powder, oregano, cumin, pepper, and salt. Mix well.

Prepare binding: In another bowl, whisk together plant-based milk, chickpea flour, olive oil, and mustard until smooth. Let rest for 5 minutes to thicken.

Coat eggplant: Dip each eggplant piece first in the binding mixture, ensuring it's well coated, then press into the chickpea crumb mixture, coating both sides thoroughly.

Arrange and bake: Place coated eggplant on prepared trays, ensuring pieces don't overlap. Drizzle lightly with olive oil.

Roast: Bake eggplant wedges for 25-30 minutes, until golden brown and tender when pierced with a fork.

Serve: Drizzle with olive oil, garnish with fresh herbs and serve immediately.