Aubergine (eggplant) has a slightly odd texture, don't you think? When it's sauteed or roasted I find that it can be a squidgy: the skin squeaks on my teeth while the innards give way in a ballooning mush. So in my quest to find a different texture for aubergine I came upon these fries. Success: these aubergine fries are not mush-like at all.
Aubergine (Eggplant) Fries
adapted from Virtually Vegan Mama
1 (200 g) aubergine
1/2 c (125 ml) plain yogurt
1 t paprika
2 t dried basil
1/4 t ground cumin
1/4 t pepper
1/4 t salt
2 c whole wheat bread crumbs
Cut the aubergine into thin strips.
Put the yogurt in one bowl and mix in the spices. Put the bread crumbs in another bowl.
Dip the aubergine strips first in the yogurt, then roll in the bread crumbs.
Place on baking trays in a single layer.
Bake at 450 F (230 C) for 20 minutes, turning once halfway through.
Are there any foods whose textures disturb you?
