Pistachio Crusted Eggplant With Lemon Caper Sauce

Ingredients

Ingredients:

1 cup pistachio nuts (without shells)

3/4 cup panko breadcrumbs

1 large eggplant

1 cup almond or soy milk

Olive oil for frying, about 1/2 cup

For the eggplant baste:

1 tbsp. Miso paste

1/2 cup hot water

1 tsp minced garlic

1/2 lemon, juiced

For Lemon Caper Sauce:

2 tbsp olive oil

2 tbsp vegan butter

1 tbsp chopped garlic

2 tbsp capers in brine

1 tsp of dried tarragon

1/2 lemon, juiced

2 tbsp soy/almond milk

1 tsp Dijon mustard

Chopped parsley for garnish

From Www.veganseatpencilshavings.com

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