Breaded Eggplant with Apricot Salsa and Hummus Recipe

This Breaded Eggplant with Apricot Salsa and Hummus is the perfect Light and Healthy meal! Combining apricot salsa with breaded eggplants creates a delightful culinary experience that is both tasty and healthy. The sweetness of apricot salsa complements the savory, crispy texture of breaded eggplants, creating a harmonious balance of flavors.

Apricots offer several health benefits as they are rich in vitamins A and C, fiber, and antioxidants, all of which support overall health. Eggplants, being low in calories and high in fiber, are an excellent source of vitamins and minerals, such as potassium and folate.

This recipe suggests shallow frying eggplants, but alternatively, you can bake them. If you choose to bake, follow the same steps for preparing the batter and coating the eggplants. Then, brush olive oil on both sides and bake them at 180 degrees on a baking tray for approximately 25-30 minutes, flipping them halfway through.

Breaded Eggplant with Apricot Salsa and Hummus

Ingredients

Millet

1 cup millet

2 cups water

salt to taste

Apricot salsa

8 apricots, washed, seeded and roughly chopped

1 small handful of parsley, chopped

1/3 cup of kalamata olives, sliced

1 tbsp olive oil

juice of 1 lemon

1 tbsp of flaxseed

2 tbsp of crushed walnuts

Breaded Eggplant

1 eggplant

Salt

1/2 cup Oat flour (oatmeal)

2 tbsp Flaxseed

2/3 cup of soymilk

1-2 tsp cayenne pepper

The Creamiest Hummus recipe here

Instructions

Prepare Millet: Rinse the millet under cold water to remove any dust or impurities.

In a medium saucepan, combine the rinsed millet and water or broth. Add a pinch of salt if desired. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the millet is tender and has absorbed the liquid. Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes.

Prepare the Eggplant: Slice the eggplant into 1/1-2 cm thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

Apricot Salsa: While you are waiting prepare the apricot salsa by mixing all the ingredients together.

In a bowl, combine the oatmeal, flaxseed and soymilk, cayenne pepper salt, and pepper. Mix well. Dip eggplant slices into this breading mixture and turn over to cover both sides. Heat 1-2 tbsp of olive oil in a frying pan. When hot place coated eggplants in and fry them covered on medium heat. Then turn eggplant over and fry until golden brown without cover. See baking option here.

Oatmeal and Flaxseed Breaded Eggplant

To serve, assemble plates by adding hummus, a serving of millet, breaded eggplant and apricot hummus on the top.

Enjoy!

Breaded Eggplant with Apricot Salsa and Hummus