As I have mentioned on my blog previously, I LOVE crunchy food. Chips when cooked well can be my weakness but I definitely try to avoid them unless I can make them at home and know what I’m putting into my body. I came up with this recipe when I dined at a Melbourne restaurant some years ago that did a deep fried cheesy version of polenta chips.
Eggplant is a unique and hearty ingredient and when you grill these chips at the end of their cooking time they come out super crunchy and really, they are irresistible. My eggplant chips are a moreish snack or a delicious addition to an antipasto platter.
2 large eggplants
½ cup milk for dipping
Lemon juice or yoghurt to serve
½ cup fresh breadcrumbs (or Panko breadcrumbs)
1/3 cup coarse polenta
¼ cup grated parmesan cheese
Small pinch of chilli flakes
½ teaspoon paprika
Salt to taste
- Pre-heat your oven to 200c.
- On a plate combine and mix the dry crumb ingredients.
- Slice the eggplants into thick baton sticks.
- Dip each piece of eggplant into milk and then crumb thoroughly on all sides.
- Place the eggplants on a sheet of baking paper and give them a light spray of olive oil.
- Bake in the oven for 20 minutes, then turn over and bake for a further 20 minutes or until lightly browned.
- Once the eggplants are cooked through pop them under the grill for four minutes on each side and they will be extra crispy. Make sure they don’t burn.
- Serve with a squeeze of fresh lemon or some Greek yoghurt that has either some chopped mint or a teaspoon of Kasoundi stirred through.
* You can use gluten free bread to make your fresh breadcrumbs and leave out the polenta if you don’t have any on hand. The idea is to have a fairly chunky crumb mix.
** Kasoundi is a spicy Indian condiment that can be bought from supermarkets or even some fantastic farmers markets. If you don’t have Kasoundi available, you can use a curry paste or chutney and stir this through the Greek yoghurt to create a terrific dipping sauce.
Eggplants are also known as aubergines and they are low in calories, saturated fat and sodium. They do tend to be high in carbohydrates however, so you should keep this in mind before binging on eggplant! Nonetheless eggplants are good for weight loss as they have a great combination of vitamins and minerals like manganese that is known for its function in fat and carbohydrate metabolism. I personally think these crunchy eggplant chips are a terrific alternative to fatty deep fried potato chips.