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Cajun Battered Fried Eggplant

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A while back, I had some leftover batter from the Checkers fries we made. I also had a ripe eggplant that needed to be used before it went bad. The two were a match made in heaven.

cajun fried eggplant vegan recipe

This recipe is absolutely more-ish. And I mean that in the most literal sense. We kept eating more and more of them despite how full we felt. It’s hard to say for certain, but I think I may have liked this fried eggplant even more than the french fries. Of course, the cool, creamy, tangy dip probably had a lot to do with that, as well.

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Cajun Battered Fried Eggplant with Cool Tangy Dip

Prep Time: 30 minutes

Cook/Cool Time: 15 minutes

Total Time: 45 minutes

Cajun Battered Fried Eggplant with Cool Tangy Dip

Thin slices of fresh eggplant seasoned with creole spices, battered, and fried until golden brown and crispy. Served with a refreshing and creamy dip.

Ingredients

    For the Eggplant
  • 1 large eggplant, cut into 1/4 - 1/2 inch circles
  • 3/4 cup baking mix (aka pancake mix)
  • 1/2 cup club soda
  • 1 tbsp seasoned salt
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 tsp smoked paprika
  • Creole seasoning
  • Cracked pepper
  • Vegetable oil for frying
    • For the Sauce
  • 3/4 cup full fat coconut milk
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp seasoned salt

Instructions

    For the Fried Eggplant
  1. Lay the slices of eggplant out on a paper towel. Sprinkle with creole seasoning and let sit for about 30 to 60 minutes. This step isn't completely necessary but it will remove some moisture from the eggplant, making them better for frying.
  2. Mix the dry ingredients for the batter together in a large bowl, then add the club soda and whisk together.
  3. Heat up vegetable to 350º F in a deep fryer or heavy bottom pan.
  4. One at a time, dip the eggplant in the batter, lightly coating it on both sides, then quickly transfer to the oil. Fry the pieces in small batches for 3 to 5 minutes. When they are done, place them on a paper towel or cooling rack, and sprinkle them with cracked pepper and sea salt. Let them cool for a few minutes before serving.
    5. For the Sauce
  5. Add all ingredients to a food processor or blender and mix on high. Chill in the fridge until ready to serve.
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