Crispy Curry Eggplant Tortilla Wraps скачать в хорошем качестве

Crispy Curry Eggplant Tortilla Wraps

Our Crispy Vegan Curry Eggplant Wraps are slathered in our homemade creamy turmeric yogurt sauce and topped with crispy eggplant and a mountain of fresh, colorful vegetables that are enveloped in a warm and toasty tortilla wrap. Connect with Blue Peppercorn; we would love to hear from you! Follow us on Instagram:   / thebluepeppercorn   Like us on Facebook:   / bluepeppercorn   Follow us on Pinterest:   / thebluepeppercorn   Servings: 5-6 Ingredients Vegetable Prep · 1 cup red cabbage, shredded/sliced thinly · 1 medium eggplant, cut into ½” circles · 1 small cucumber, sliced thinly · 3 romaine lettuce leaves, sliced thinly · 1 small carrot, shredded thinly · ¼ cup red onion, sliced thinly Turmeric Yogurt Sauce · 1 cup non-fat plain greek yogurt (vegan greek yogurt can be used) · 2 garlic cloves, minced · ¼ - ½ teaspoon chili powder · 2 teaspoons honey/agave · ⅛ teaspoon turmeric powder · ¼ cup fresh parsley, chopped finely · 1 teaspoon fresh lemon juice · 1 tablespoon extra virgin olive oil · ¾ - 1 teaspoon salt · 6 medium flour tortillas Breading Station · 2 cups water · 1¾ cups Panko breadcrumbs (japanese breadcrumbs) · 2 teaspoons onion powder · 2 teaspoons garlic powder · 1 tablespoon curry powder · ½ tablespoon dried cilantro · ¼ teaspoon chili powder, to taste · 1 teaspoon salt, to taste · 1½ cups all purpose flour · Vegetable oil for frying Tortilla Wrap · 6 medium flour tortilla wraps Method Step 1: Cut the eggplant into ½” circles and set aside. Step 2: To make the turmeric yogurt sauce, combine the greek yogurt, garlic, chili powder, honey, turmeric powder, fresh parsley, lemon juice, olive oil and salt; cover and refrigerate until ready to use. Step 3: For the breading station, prepare three bowls. In the first bowl, add two cups of water. In the second bowl, add 1½ cups of flour. In the third bowl, combine the panko breadcrumbs, onion powder, garlic powder, curry powder, dried cilantro, chili powder and salt; mix well. Step 4: Heat a non-stick skillet on medium heat with about 3 tablespoons of oil. Once the pan is hot, dip each eggplant in the water followed by the flour mixture, then the water again and lastly, the breadcrumbs. Place the breaded eggplants in the hot pan being careful not to overcrowd it (fry in batches). When the eggplant begins to turn a golden brown color, flip it over and fry the other side until crisp and golden brown; remove from heat and place on a plate lined with a paper towel to drain any excess oil and repeat for the remaining eggplant slices. Step 4: To assemble the wrap, place the fried eggplant in a warmed tortilla wrap followed by the fresh cut vegetables and finally the turmeric yogurt sauce.