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Crispy Pesto Eggplant
Janelle Carss

Crispy Pesto Eggplant

These Crispy Pesto Eggplant bites are crunchy on the outside, creamy on the inside, loaded with garlicky basil pesto, and finished with melty vegan mozzarella and parmesan if you're feeling extra. They're dangerously snackable and completely transformed me into someone who willingly buys eggplants.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Appetizer
Cuisine: Canadian
Ingredients Equipment Method

Ingredients
  

  • 1 medium or 2 small Chinese eggplants
Wet Batter Ingredients
  • ⅓ cup chickpea flour
  • ¼ cup plus 2 tbsp unsweetened plant milk of choice
  • ½ tsp garlic powder
Breadcrumb Mixture
  • ⅓ cup breadcrumbs (gluten-free if needed)
  • 3 tbsp almond flour
  • 3 tbsp vegan parmesan cheese shreds
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¾ tsp salt
Pesto
  • 2 cups packed basil leaves, large stems removed
  • ½ cup roasted pumpkin seeds (or sub raw)
  • ¼ cup extra virgin olive oil
  • 1 to 2 cloves garlic
  • 2 tbsp fresh lemon juice, (about ½ a lemon)
  • 1 tbsp nutritional yeast
  • ½ tsp salt
  • ¼ cup cold water as needed to blend

Equipment

  • 1 air fryer

Method
 

  1. Slice the eggplant, salt both sides, and let sit for 20–30 minutes. Pat dry.
  2. Blend all pesto ingredients until smooth, adding water as needed.
  3. Stir 2 tbsp pesto into the chickpea flour, soy milk, and garlic powder.
  4. Mix together all dry coating ingredients.
  5. Dip each eggplant slice into the wet mixture, then coat well in the breadcrumb mixture.
  6. Air fry at 370°F (188°C) for 17–20 minutes, until golden and crispy.
  7. Optional: Top with vegan mozzarella and air fry 2–3 more minutes to melt.
  8. Garnish with vegan parmesan and serve with extra pesto, ranch, or marinara for dipping.