Eggplant Piccata With Crushed Potatoes And Arugula (Vegan) - cooking recipe

Ingredients

2 lb waxy potatoes, such as Yukon Gold, peeled and cut into pieces
2 None eggplants, cut into 1/3 inch thick slices
5 tbsp oil
1/4 lb smoked tofu, thinly sliced
3/4 cup all-purpose flour + 3 tbsp
1 cup oat milk
1 tsp baking powder
10 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
4 tbsp vegan margarine
1 pinch grated nutmeg
1-2 tbsp lemon juice
2 tbsp white wine vinegar
2 tbsp olive oil
3 cups arugula, washed and chopped (reserve a handful for garnish)

Preparation

Cook the potatoes in boiling salted water for about 20 mins. Drain and set aside in a warm place.
Prepare the eggplant by making a horizontal cut into each slice to form a pocket (i.e., do not cut all the way through). Heat 1 tbsp oil in a pan and saute the tofu slices for about 2 mins on each side until golden brown. Remove from the pan and drain on paper towels. Cool slightly, then insert 1 slice of tofu into each eggplant pocket.
Next, mix together the flour, 1/4 cup oat milk, 1/3 cup cold water, 1/2 tsp salt, baking powder, thyme and rosemary to make a smooth batter. Sprinkle 3 tbsp flour onto a plate. Heat 4 tbsp oil in a frying pan. Dip the eggplant slices first in the flour, then in the batter then fry for 6-8 mins, turning halfway through, until crisp and golden on each side.
To finish, heat the margarine with the remaining oat milk. Add to the drained potatoes along with the arugula and mash together. Season to taste with salt, pepper, nutmeg and lemon juice. Season the vinegar then whisk in the olive oil. Toss with the reserved arugula.
To serve, arrange 2 eggplant piccata on serving plates with the crushed potatoes and arugula salad.