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1
Preheat the oven to 350 degrees F.
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2
Dice the eggplant into medium-sized pieces.
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3
Mix together 2 tablespoons of olive oil and 1/2 a teaspoon of sea salt in a roasting pan.
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4
Put the eggplant into the pan and roast for 35 minutes.
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5
Remove the pan from the oven and let cool.
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6
Increase the oven heat to 400 degrees F.
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7
In a small pan combine the tofu, garlic cloves, cherries, 1 1/2 cups of water, sugar and cinnamon.
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8
Put the pan in the oven for 35 minutes.
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9
Remove the pan from the oven and let cool.
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10
Next, pit the cherries and drop them into a blender with 1/4 cup olive oil and 1/8 cup of water.
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11
Add the garlic and the remaining liquid from the roasting pan.
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12
Blend to combine.
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13
This will be your roasted garlic and cherry aioli sauce.
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14
In a medium bowl, whisk 1 large egg.
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15
Add the bread crumbs, roasted eggplant, coconut milk, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
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16
Combine well and form the mixture into 1/2-inch thick rounds.
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17
Coat each round with cornmeal.
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18
Heat 1 cup of canola oil in a shallow frying pan.
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19
Put the rounds into the pan and fry until golden brown.
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20
Put each round on a serving plate and drizzle with the garlic and cherry aioli sauce.
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21
Serve.
