Cornflake Crusted Eggplant
Preheat the oven to 180°C fan / 400°F and line a tray with baking paper.
Trim the ends off the aubergine, cut it into two 2cm-thick slices. Save any leftover pieces for another meal. Season each slice with salt, pepper and the dried oregano.
Add the flour to a large plate and pour the milk into a large shallow bowl. Crush the cornflakes, then pour them onto a separate large plate.
Dip the aubergine slices into the flour, followed by the milk, then the cornflake.
Heat some olive oil in a frying pan on a medium-high heat. Add the aubergine slices and cook for 2 minutes on each side, then transfer to the baking tray and bake for 15-20 minutes or until the aubergine is tender.
The Best Veggie Wrap in the World
Make a cut halfway down a large tortilla (I used an almond flour tortilla) Fill each quarter with toppings of choice, I used:
– Sliced cornflake crusted eggplant
– Pesto (you can make your own but I just used Trader Joe’s vegan kale cashew pesto)
– Hummus of choice
– Mashed avocado
– Caramelized onions (no oil in ones I made- just sliced up a red onion and put it in pan with about 1/2 cup veg broth, cooked on medium until thick and caramelized, keep adding more broth as needed as liquid dries out + add some coconut aminos if you want for flavor!)
Fold, starting with cut end first. Grill in pan on stove top or panini press until golden on both sides. Enjoy!!