Vegan Calamari with Hellmann's Tartar Sauce

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Preparing the Calamari
- Slice Eggplant to 1" thickness & using round cutters; make the rings as big or small as you can get them (Cut the center with a smaller cutter).
- Bring the rest of the ingredients to a medium stock pot and bring liquid to a quick simmer.
- Poach the eggplant rings for 30-45 seconds & place them on a clean sheet tray.
- Refrigerate & reserve for next step.
Breading the Calamari & Deep Frying them
1.25 hrs
- Standard Breading Procedure set-up; Mix the AP Flour w/ salt, pepper & garlic and place that on a 1/3 pan, place the aldmond milk on a 1/3 pan & the panko on a separate 1/3 pan. Now dip the eggplant rings on the flour, followed by the milk & finished with the panko.Repeat the same breading procedure for the Banana Peppers-- Place all of them on a sheet tray and freeze for a minimum of 1 hour.
- Deep fry the vegan calamari at 350F, until light-brown & crispy. Place on a sheet tray with racks for plating.
Vegan Tartar Sauce
5 minutes
- Combine all ingredients in a mixing bowl and serve.
Tip:- Use a bed of greens or Cabbage for Plating.