I love all chips. Potato, polenta, mushroom, eggplant – I’ve done them all over the years and they are always popular. Crispy on the outside with juicy tender centres, it’s hard to stop at just a couple.
Serves: 4–6
INGREDIENTS
2 medium oval black eggplants
3 eggs, lightly beaten
1 clove garlic, crushed
1 teaspoon ground cumin
¾ cup plain flour
1½ teaspoons smoked paprika
2 cups panko crumbs
sea salt and ground pepper
To cook
vegetable oil and butter
parmesan for grating
To serve
Garlic Mayo (below), lemon wedges
Garlic Mayo
½ cup purchased mayonnaise
½ cup sour cream
2 cloves garlic, crushed
finely grated zest 1 lemon
sea salt and ground pepper
METHOD
Cut the stem end off the eggplants then cut into 2cm-thick, long slices. Cut each slice into 2cm-wide chips.
Whisk the eggs, garlic and cumin together in a shallow dish. Put the flour and paprika in a second dish and the panko crumbs in a third. Season all the dishes with salt and pepper.
Dust the eggplant in the flour, then dip in the eggs, letting the excess drip back into the dish. Coat in the breadcrumbs, pressing them on well to adhere.
To cook: Heat ¼cm of oil in a sauté pan with a knob of butter. When sizzling add the eggplant in batches and cook for about 3 minutes each side until golden and crisp.
Place on a cooling rack set over a flat baking tray and grate over a little parmesan. Keep warm in a low oven until all the chips are cooked.
Garlic Mayo: Whisk all the ingredients together until smooth. Season with salt and pepper.
To serve: Sprinkle the chips with a little sea salt. Serve with the mayo and lemon wedges and eat immediately while hot and crisp.
Cook's tip: The chips can also be baked in a 180°C fan bake oven. Place on a lined baking tray and spray the top side with olive oil spray. Bake for 8 minutes, turn over and spray again. Cook for a further 7–8 minutes until lightly golden. They will be paler in colour than the chips cooked on the stovetop.
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