Walton Garlic Farm: Small but Mighty
A local family launches an unusual endeavor on the North Side
Recipe courtesy of Two Dollar Radio’s Guide to Vegan Cooking cookbook.
Ingredients
- ¼ cup plant-based milk
- Zest of 1 lemon
- 2 teaspoons salt
- 1 cup cornmeal
- 1 eggplant, skin on, sliced ¼-inch thick
- 1½ cups flour
- 1 tablespoon cajun spice
- 3 tablespoons lemon juice
Instructions
CHEFFING INSTRUCTIONS:
In a mixing bowl, add flour, lemon juice and zest, spices and milk, and stir until it resembles a thick pancake batter.
Dip eggplant slices in batter and then coat in cornmeal.
Fry eggplant in oil in a pan.
ASSEMBLY:
Add some slaw, lettuce, tomato and a zesty remoulade to this eggplant for a classic New Orleans–style po’ boy sandwich.
Related Stories & Recipes
