Crispy Cornflake Aubergine with Tofu Aioli
Golden, crispy Cornflake Aubergines baked or air fried to perfection and served with a creamy, protein-rich tofu aioli. This easy vegan recipe is rich in fibre, packed with plant-based ingredients and perfect as a starter, side dish or light meal.
Servings: 4 servings
Calories:
Ingredients
- 2 large aubergines
- 2 tablespoons olive oil for brushing
- 150 g cornflakes crushed into coarse crumbs
- 120 ml unsweetened plant milk
- 3 tablespoons cornflour cornstarch
- 300 g silken tofu
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 3 tablespoons nutritional yeast flakes
- 2 garlic cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 200°C (180°C fan) or preheat your air fryer to 190°C.
- Line a baking tray with baking paper if using the oven.
- Slice each aubergine into rounds approximately 1–1.5 cm thick.
- Place the crushed cornflakes into a shallow bowl.
- In a separate bowl, whisk together the plant milk and cornflour until completely smooth.
- Dip each aubergine slice into the plant milk mixture before pressing firmly into the crushed cornflakes until evenly coated.
- Arrange on the prepared baking tray.
- Lightly brush both sides of each coated aubergine slice with olive oil.
- Bake for 30–35 minutes, turning halfway through, until golden brown and crispy.
- Alternatively, air fry for 15–18 minutes, turning halfway through cooking.
- Meanwhile, prepare the tofu aioli.
- Add the silken tofu, olive oil, lemon juice, nutritional yeast, garlic and salt to a blender or food processor.
- Blend until completely smooth and creamy.
- Taste and adjust the seasoning if needed.
- Serve the crispy aubergines immediately with the creamy tofu aioli for dipping.