This Is the Most Delicious Eggplant I Have Ever Eaten! Simple, Inexpensive, and Juicy!

🛒 Ingredients:
For the eggplants:
2 large eggplants (800 g / 1.75 lb)
100 g flour (3/4 cup)
120 ml plant-based milk (1/2 cup)
120 g fine breadcrumbs (1 1/2 cups)
1 tsp salt
1/2 tsp pepper
Oil for frying

For the dip:
150 g plant-based yogurt (5.3 oz)
1 clove garlic
1 tbsp lemon juice
1 tbsp olive oil
1 pinch of salt

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These crispy eggplant cubes are perfectly golden brown on the outside and incredibly soft and creamy on the inside – just the way you like them.


I make it this way because the combination of a delicate breading and a juicy interior is simply unbeatable. A simple vegan recipe that everyone will love.

Perfect as a snack, side dish, or quick dinner.

With love,
Anna 🤗

#veganrecipes #aubergine #snackideas