Recipe

Pan Seared Tangy AuberginešŸ† With Sweetpotato And Chickpea

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Pan seared Tangy AuberginešŸ† with sweetpotato and chickpea dip.
This is the simplest evening snack recipie with minimal ingredients.This recipie is very close to my heart because it was the first recipie that i made when i turned vegan.I hope you enjoy making this as much as i did!šŸ˜‡Do let me know how did u find this in the comments below!

šŸ”»Sweetpotato and chickpeas dip preperation
1 medium sweet potato(boiled,peeled/mashed)
1/3 cup boiled chickpeas(mashed)
Condiments-onion powder,garlic powder,salt,pepper
1 lemon juice
1 tsp extra virgin olive oil
Cinnamon powder(optional)
Mix everything together and its ready!

šŸ”»Aurbegines preperation
2 medium aurbegines(washed and sliced in discs)
Salt to taste

Take a wide dish and spread the discs on it.Sprinke salt on both the sides and keep aside for 30 mins.
You will notice it has started leaving water due to salt.Squeeze the disks between both palms and drain the excess water.

For coating slurry:-
4 tbsp cornflour powder
1 tbsp ACV
1 tsp minced garlic
Spices-pepper powder,crushed dry thyme
Salt to taste
Water for slurry

Assembly-
Prepare the coating slurry by mixing all the ingredients.It should be of normal plant milk consistancy.
Dip the sweezed discs one by one in the slurry and sear on the pan on medium-low flame.Ensure not to burn them on high flame.And they are ready!

I have garnished it with roased pearl millet confetti balls to make the look cute!šŸ¤­

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