Calamares a la Romana Veganos

Calamares a la Romana Veganos is a delightful plant-based twist on the classic Spanish dish, featuring tender slices of marinated and breaded eggplant that mimic the texture of squid. Crispy and golden, they are perfect for dipping in a zesty marinara sauce or aioli.

Ingredients

• Eggplant - 1 medium
• All-purpose flour - 100 grams
• Cornstarch - 50 grams
• Plant-based milk - 150 ml
• Seaweed (nori or dulse) - 1 sheet, crumbled
• Garlic powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Breadcrumbs - 100 grams
• Olive oil - for frying
• Lemon wedges - for serving

Steps

1. Cut the eggplant into rings about 1 cm thick, and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture and bitterness, then rinse and pat dry.
2. In a shallow bowl, combine the all-purpose flour, cornstarch, crumbled seaweed, garlic powder, smoked paprika, salt, and black pepper.
3. In another bowl, pour the plant-based milk.
4. Dip each eggplant ring first into the flour mixture, then into the plant-based milk, and finally coat with breadcrumbs, pressing gently to adhere.
5. Heat olive oil in a frying pan over medium heat. Once hot, carefully add the breaded eggplant rings in batches, frying for about 3-4 minutes on each side until golden brown and crispy.
6. Remove from the pan and place on paper towels to drain excess oil.
7. Serve hot with lemon wedges and your choice of dipping sauce.

Nutrition

• Calories: 310
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from eggplant and seaweed, which may help reduce inflammation.

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