A Witch in the Kitchen: "Delicious Breaded Eggplant (no bread)" // Una Bruja en la Cocina: "Deliciosas Berejenas Empanizadas (sin pan)"[EN][ES]

in PowerHouseCreatives8 months ago (edited)

Hello My Dear Little Witches...

Eggplants are by far my favorite, I love to eat them in stews and creams, and recently I discovered a recipe for eggplant parmesan that caught my attention too much and I wanted to make my own version, omitting the cheese and sauce, I think it takes away the prominence I want to give to the eggplant, at home my parents as I love this recipe, my little Mathias has also awakened a taste for them, so every opportunity I have I prepare them, besides that they combine very well with a good salad.

It's an excellent substitute for meat or chicken, and with this way of preparing it I assure you that some of them won't even notice that it's eggplant, in fact my brothers on a couple of occasions I managed to trick them by telling them that it was chicken they were eating, it was something very funny really, they are reluctant to eat vegetables and avoid them whenever they can, so I have to resort to trickery so that they manage to eat them, after all I think I have 3 babies at home, them and my son, and we have to teach them how to eat.

One of the reasons I love this recipe is that I can prepare them in advance and keep them in the refrigerator for cooking at mealtime, decreasing the waiting time for diners. But come with me and I'll tell you how you can make them at home. Enjoy!


  • 2 large Eggplants
  • 1 1/2 cups of wheat flour.
  • 2 cups of cornmeal.
  • 1 cup of chickpea aquafaba.
  • Salt, cumin pepper and garlic powder to taste
  • Frying oil.


  • Difficulty Level: Low
  • Preparation Time: 20 Minutes
  • Cooking Time:5 Minutes

We start by peeling and cutting the aubergines in slices of about 5 millimeters thick (you can leave the skin if you like, but keep in mind that the breadcrumb does not adhere to this part) and we mix the seasoning,

We spice up the aubergines and make reservations. In a separate bowl we will mix one cup of wheat flour and the cup of aquafaba, you can add a pinch of salt and pepper.

Now to get our hands dirty, we are going to begin to bread our aubergines, passing first through wheat flour, then through the mixture of flour and aquafaba, and then finish by passing through the corn flour, we are arranging them on a separate plate while we finish with the rest.

We fry them in enough hot oil until they are golden on both sides, and just like that we have our breaded aubergines without bread, perfect to accompany a delicious salad and white rice, they are perfect to serve at our family gatherings accompanied by some dip or cream to spread, and above all they are healthy.

Images of my property, taken with the lens of my iPhone 5S and edited with Power Point 2013.


Thanks for taking the time to read this post, if you have any questions, critics or suggestions, I would appreciate it if you leave them in the comment box, and remember, you can make magic in the kitchen too!


Hola Mis Queridos Brujitos...

Las berenjenas son por mucho mis favoritas, amo comerlas en guisos y cremas, y hace poco descubrí una receta de berenjenas a la parmesana que me llamo demasiado la atención y quise hacer mi propia versión, omitiendo el queso y la salsa, creo que le quita el protagonismo que deseo darle a la berenjena, en casa mis padres al igual que yo aman esta receta, mi pequeño Mathias también ha despertado un gusto por ellas, así que cada vez que tengo oportunidad las preparo, además de que combinan muy buen con una buena ensalada.

Es un excelente sustituto para la carne o el pollo, y con esta forma de prepararla les aseguro que algunos incluso no notaran que es berenjena, de hecho a mis hermanos en un par de ocasiones logre engañarlos diciéndoles que era pollo lo que estaban comiendo, fue algo muy gracioso realmente, ellos son renuentes a comer vegetales y los evitan siempre que pueden, así que tengo que recurrir al engaño para que logren comerlos, después de todo creo que tengo 3 bebes en casa, ellos y mi hijo, y hay que enseñarlos a comer.

Una de las razones por las que me encanta esta receta es que puedo prepararlas con anticipación y conservarlas en el refrigerador para cocinarlas al momento de la comida, disminuyendo el tiempo de espera para los comensales. Pero vengan conmigo y les cuento como pueden hacerlas en casa. ¡Disfruten!!


  • 2 Berenjenas grandes.
  • 1 1/2 Taza de harina de trigo.
  • 2 Tazas de harina de maíz.
  • 1 Taza de aquafaba de garbanzos o lentejas.
  • Sal, pimienta comino y ajo en polvo al gusto.
  • aceite para freír.


  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 20 Minutos
  • Tiempo de Cocción:5 Minutos

Comenzamos pelando y cortando las berenjenas en lonjas de unos 5 milímetros de espesor (pueden dejar la piel si es de su gusto, pero tengan en cuenta que en esta parte no se adhiere el empanado) y mezclamos el condimento,

Condimentamos las berenjenas y reservamos. En un tazón aparte vamos a mezclar una taza de harina de trigo y la taza de aquafaba, pueden agregar una pizca de sal y pimienta.

Ahora a ensuciarnos las manos, vamos a comenzar a empanar nuestras berenjenas, pasando primero por harina de trigo, luego por la mezcla de harina y aquafaba, para después terminar pasando por la harina de maíz, las vamos disponiendo en un plato aparte mientras terminamos con el resto.

Freímos en suficiente aceite caliente hasta dorar por ambos lados, y así de simple tenemos nuestras berenjenas empanadas sin pan, perfectas para acompañar con una deliciosa ensalada y arroz blanco, son perfectas para servirlas en nuestras reuniones familiares acompañadas de algún dip o crema para untar, y sobre todo son saludables.

Imágenes de mi propiedad, tomadas con el lente de mi iPhone 5S y editadas con Power Point 2013.


Gracias por tomarte el tiempo de leer esta publicación, si tienes alguna pregunta, crítica o sugerencia, te agradecería dejármela en el cuadro de comentarios, y recuerda, ¡Tú también puede hacer magia en la cocina!

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WHAT a great crust with the cornmeal! I make this for eggplant parm but have never thought to use cornmeal before!

It's really delicious, the crust is more crunchy, I really prefer corn flour to breadcrumbs!

Thanks for sharing your experience with us!

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