Crispy Quinoa Eggplant Bites

Instructions

1. Boil potatoes and cook quinoa with 1.5 cups water until fluffy. Let rest.
2. Cook eggplant with a little salt until soft and mash with a pinch of turmeric.
3. Add mashed potatoes and combine with eggplant.
4. Once cooled, mix in cooked quinoa, spices (garlic powder, onion powder, cumin-coriander powder, red chili powder or paprika, salt), and flours (chickpea flour, rice flour or corn starch).
5. Form the mixture into 13 patties, then roll each patty in raw sesame seeds for coating.
6. Air fry the patties at 180°C for 15 minutes, remembering to flip halfway, or pan fry until golden brown.
7. Blend all dip ingredients (cooked tomato, ½ boiled potato, green chili, flaxseed, roasted sesame seeds, salt to taste, and a splash of tomato cooking water) until smooth and creamy.
8. Serve the crispy quinoa eggplant bites hot with the prepared dip and enjoy!