Baked Eggplant and Cauliflower

I figured this recipe would be fitting to kick-off the SLL blog with a “bang”! Today, I am sharing with you a simple and healthy take on bang bang shrimp.  I hope you enjoy!




Baked Bang Bang Eggplant and Cauliflower

  • Servings: 4 as appetizers
  • Difficulty: easy
  • Print
A healthier take on Bang Bang Shrimp

Adapted from:
Recipe type: Appetizer
Cuisine: Vegan, Asian inspired


  • 1 small eggplant
  • 1 head cauliflower
  • 1 cup Panko crumbs
  • 1 cup flour
  • 1 cup almond milk (or other non-dairy milk)
  • Extra virgin olive oil
  • Shredded cabbage for plating (optional)


  • ¼ cup vegan mayo
  • 1 ½ tbsp Sirracha Hot Sauce (or to taste)
  • 1 tbsp rice wine vinegar
  • ½ tbsp honey (or to taste)


  1. Preheat oven to 350F and lightly grease a baking pan with olive oil
  2. Slice eggplant and cauliflower into bite size pieces
  3. Add flour, almond milk, and Panko crumbs into separate bowls
  4. In small batches, coat the eggplant and cauliflower pieces in flour, shaking of the excess. Then, dip them in the almond milk followed by the Panko crumbs
  5. Once all the eggplant and cauliflower pieces are coated place them on the baking pan and drizzle some more olive oil on top
  6. Bake for 20 minutes or until golden brown
  7. With the sauce, you could either combine it with the shrimp in a small mixing bowl or just drizzle it on top when serving
  8. Serve with shredded cabbage or any type of salad and enjoy!

Bon Appétit!

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