Healthy Vegan Eggplant Coxinha - Gluten-Free & Baked
This creative vegan coxinha swaps traditional fillings for a savory eggplant stuffing wrapped in a gluten-free fit dough. The eggplant filling becomes creamy and flavorful when cooked down with onions and seasonings. Coated in amaranth, quinoa, or oat flakes and baked until golden, these coxinhas are a healthier, lighter take on Brazil's favorite street food. Perfect for those avoiding gluten, following a fit lifestyle, or anyone wanting to enjoy coxinha without frying. Serve with a side of hot sauce or vegan catupiry for dipping.
Ingredients
- Gluten-free coxinha fit dough
- Eggplant stuffing
- Rice flour to help shape the dough
- Olive oil to help shape the dough
- Amaranth flakes for rolling or quinoa or rolled oats
Steps
Step 1: Model the dough to put the stuffing you prefer, closing with a pout at the end
Step 2: Roll in amaranth flakes. Place in preheated medium oven for 30 minutes, or until golden
Tips for Perfect Eggplant Coxinha
Cook Eggplant Well Sautée eggplant until very soft and caramelized. Undercooked eggplant can be bitter and won't create that creamy filling texture.
Drain Excess Moisture Eggplants release water as they cook. If the filling seems wet, cook a few minutes longer to evaporate excess liquid. This prevents soggy coxinhas.
Season Generously Eggplant absorbs flavors well. Add garlic, onion, herbs, salt, and pepper generously. Smoked paprika adds wonderful depth.
Keep Hands Oiled Rub olive oil on your hands when shaping coxinhas with gluten-free dough - it's stickier than traditional wheat dough.
Vegan Tips
1: If you can't shape it by hand (with olive oil), add a cup of rice flour until it works
Eggplant Filling Variations
Customize your filling:
🧀 **Cheesy Eggplant:** Add 2 tablespoons nutritional yeast and 1/4 cup vegan parmesan.
🌿 **Herbed Eggplant:** Add fresh basil, oregano, and parsley for Italian flair.
🍅 **Tomato Eggplant:** Add sun-dried tomatoes or tomato paste for richer flavor.
🍄 **Mushroom Eggplant:** Add finely chopped mushrooms for extra umami and texture.
Frequently Asked Questions
Do I need to salt eggplant before cooking?
Modern eggplants are bred to be less bitter. If using larger, older eggplants, salt them for 30 minutes, rinse, and pat dry. For fresh small eggplants, you can skip this step.
Can I fry these instead of baking?
Yes! Heat oil to 180°C (350°F) and fry until golden brown, about 3-4 minutes per batch.
How to store?
Store baked coxinhas in refrigerator for up to 4 days. Reheat in oven or air fryer at 180°C for 10 minutes to restore crispiness.
Can I freeze these?
Yes! Freeze unbaked, shaped coxinhas on a baking sheet, then transfer to freezer bag. Bake from frozen, adding 10-15 minutes to baking time.
Nutrition Information (per baked coxinha)
Calories: 150 kcal | Protein: 5g | Carbs: 22g | Fat: 5g | Fiber: 4g | Much lower in fat than traditional fried coxinhas. Gluten-free and dairy-free.
