Every now and then temptation knocks on our door and we can’t resist dishes like these gluten-free eggplant fritters that are so delicious. At Naturocenter we want people with coeliac condition to enjoy recipes that are usually based on wheat flour. In this case, chickpea flour is an excellent dough substitute as it has a spongy texture on the inside and crunchy texture on the outside.
However, we recommend eating them in moderation because they are really addictive!
We will need:
- A beautiful eggplant
- One clove of garlic
- 50 grams of chickpea flour
- A couple of egg whites
- A pinch of ground cumin (check to see if it is gluten-free)
- A few sprigs of parsley
- A dash of half a lemon
- A dash of extra virgin olive oil
- A pinch of yeast
- Salt and pepper
Preparation:
To start, cut the aubergine into very small cubes and fry them in oil together with the garlic and parsley over medium low heat.
When we see that the eggplant acquires a golden colour, in a bowl with the beaten egg whites, we add the chickpea flour and the fried eggplant that we had already prepared. We mix everything very well and then add the salt, pepper, a pinch of yeast, another pinch of cumin (I repeat, please check to see if it is gluten-free) and the dash of lemon and mix it all again.
Once we the dough is well prepared, we place our eggplant fritters (the best thing is to shape them with your hands) in a tray with baking paper greased with a little olive oil. Place the tray with our doughnuts in the oven (preheated to 180 degrees) and wait until they turn golden brown.
And ¡voilà! We already have our wonderful gluten-free eggplant doughnuts. And if you want to make the recipe a little more colourful, you can add your favourite covering. I love them with Tzatziki!