- 1 large eggplant
- Olive oil
- Sea salt
- 1 package firm tofu, diced small
- 3 fresh cloves garlic
- 14 to 16 fresh cherries
- 1 1/2 cups water, plus 1/8 cup
- 1/4 cup sugar
- 2 pinches ground cinnamon
- 1 large egg
- 1/4 cup bread crumbs
- 1/2 cup coconut milk
- Freshly ground black pepper
Preheat the oven to 350 degrees F.
Dice the eggplant into medium-sized pieces. Mix together 2 tablespoons of olive oil and 1/2 a teaspoon of sea salt in a roasting pan. Put the eggplant into the pan and roast for 35 minutes. Remove the pan from the oven and let cool.
Increase the oven heat to 400 degrees F.
Next, pit the cherries and drop them into a blender with 1/4 cup olive oil and 1/8 cup of water. Add the garlic and the remaining liquid from the roasting pan. Blend to combine. This will be your roasted garlic and cherry aioli sauce.
In a medium bowl, whisk 1 large egg. Add the bread crumbs, roasted eggplant, coconut milk, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Combine well and form the mixture into 1/2-inch thick rounds. Coat each round with cornmeal.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.