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Crispy Baked Eggplant with Fennel and Cocobella Coconut Yoghurt Dip


1 cup panko breadcrumbs
1/3 cup nutritional yeast
1 tsp chili flakes
2 eggplants, cut into 2cm rounds
1 cup plant-based milk
1 tsp. lemon juice
100g plain flour
Olive oil

To serve

1 cup Cocobella Coconut Yoghurt – Natural
1 head fennel, quartered
1 tbsp. olive oil
2 cloves garlic, peeled
1 lemon, juiced
1 tbsp. fennel seeds, toasted


Preheat oven to 180C.

For the fennel yoghurt, heat the oil in an ovenproof casserole dish over a medium heat. Add the garlic and fennel and fry for 4-5 minutes, or until golden-brown and slightly softened. Add the lemon juice to the mixture, stir well, then cover and transfer to the oven. Roast for 15-20 minutes, or until the fennel is tender. Set aside to cool. Once cool, blitz the fennel mixture gently in a blender until smooth. Stir through coconut yoghurt and place in fridge to chill.

For the crispy baked eggplant, mix together the breadcrumbs, nutritional yeast and chili flakes in one shallow bowl and the flour in another. In a separate bowl, gently mix plant milk with lemon to create a dairy-free butter milk. Leave to sit for 15 minutes to thicken slightly. Roll the eggplant in the flour, then dip into the buttermilk and finally coat in the breadcrumb mixture. Place on a lined baking tray and roast in the oven for 30-40 minutes.

Serve the fennel yoghurt in a bowl and with the crispy eggplant and a small salad on the side.

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