Vegan Caesar Salad with Eggplant Croutons (Best Caesar Dressing!)

Serves 2 to 4



Casear Dressing:


  1. In a bullet or blender take all the ingredients for the dressing and blend together. Add more salt and pepper to taste.


Eggplant Croutons: 


Preheat oven to 375F 

  1. Cut the eggplant into 1 inch sized cubes.
  2. On a cookie sheet lined with parchment paper add eggplant and drizzle oil over the eggplant. Add 1/2 tablespoon garlic powder, 1/2 teaspoon salt and 1 teaspoon parsley; mix well.
  3. Bake for 10 minutes.
  4. In a cast iron or pan add oil, heat on medium heat for 3 minutes.
  5. In a medium bowl add cornstarch, garbanzo bean flour, the rest of garlic powder, and salt; mix well.
  6. Add baked eggplant (once cooled for 5 minutes) to the bowl of flour mixture. Add one handful at a time.
  7. Fry the eggplant for 2 to 3 minutes flipping every minute. The eggplant fries very fast.
  8. Place on a plate with a paper towel after and repeat.
  9. Break the romaine how ever you like it (chopped or in strips).
  10. Add dressing to taste and eggplants.





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