Eggplant Fries, Spanish Tomato Sauce, Basil Pine Nut Ricotta

I don't deep fry often, but when I do, it's eggplant. The crispy outside with the smooth, tender interior is truly something special.

Ingredients (Eggplant):

• 4 C neutral oil (canola, vegetable)

• 4 eggplants

• 1.5 C all purpose flour

• 1 C cornstarch

• 1/2 C potato starch

• 2 tsp salt

• 1 tsp garlic powder

• 1/2 C egg substitute (I used JUST brand)

• 1/2 C non-dairy milk

• 2 Tbsp lemon juice

Ingredients (Spanish Tomato Sauce):

• 4 Beefsteak tomatoes

• 1 white onion

• 4 garlic cloves

• 1/3 C olive oil

• 2 tsp salt

Ingredients (Basil Pine Nut Ricotta):

• 1 C basil

• 1/2 C pine nuts

• 1 block silken tofu

• 1/4 C olive oil

• 1/4 C nutritional yeast

• 2 Tbsp white miso paste

• 2 garlic cloves

Method (Eggplant):

1. Heat neutral oil in a large pot to 350 degrees F for deep frying. While waiting, prep the eggplant. Peel the eggplant and make five equal lengthwise slices, not including the top inch of the eggplant. Turn the eggplant on its side and again, make 5 equal lengthwise slices. Lay the eggplants on a cloth and sprinkle with salt to draw out moisture.

2. Prepare the wet and dry mixtures separately to make the eggplant batter. For the dry, mix the flour, corn starch, potato starch, salt, and garlic powder in a mixing bowl. Whisk together the egg substitute, non-dairy milk, and lemon juice next.

3. Pat dry the eggplants, then dip them in the egg-substitute mixture. Coat evenly, then transfer to the flour mixture. Make sure the egg/flour mixtures get in-between the eggplant layers. Carefully place one eggplant into the oil at a time, unless your pot is large enough to fit two. Fry for roughly 5 minutes a side, or until golden brown (reference picture above). Remove from oil onto a wire rack, and sprinkle with salt.

Method (Spanish Tomato Sauce):

1. Place a grater over a medium to large sized bowl, and grate the tomatoes and onion. Use a finer grater to grate the garlic.

2. Pour olive oil and sprinkle salt into the bowl and stir. to combine.

3. Serve cold or heat in a pot before service.

Method (Basil Pine Nut Ricotta):

1. Boil pine nuts in water for 20 minutes to soften. Strain and add to a blender with basil, silken tofu, olive oil, nutritional yeast, white miso paste and garlic. Blend for 1-2 minutes or until the mixture is completely smooth.

2. Store in an airtight container, cool, and serve.

To serve, spoon tomato sauce on a plate, lay the fried eggplant, then top with the basil pine nut ricotta!