Ingredients
- 2-3 Eggplant
- Salt 1 tbsp
- Water as required
- Oil 3 tbsp
- 1 Egg
- Garlic Powder ½ tsp
- Cumin Powder ½ tsp
- Pepper ½ tsp
- Oregano ½ tsp
- Salt ½ tsp
- Breadcrumbs 3 tbsp
- Coriander Leaves 1 tbsp
Ingredient Image
Why This Recipe Is So Delicious
These crispy bites are a delicious way to enjoy eggplant with minimal oil and maximum flavor. They offer a satisfying crunch while being a healthier alternative to fried snacks. Perfect for snacking or as a side dish, they bring a tasty twist to your vegetable routine.
Helpful Chef Tips
- Slice the eggplant evenly to ensure all pieces cook at the same rate.
- Use a light coating of oil to help the crisps brown without becoming greasy.
- Arrange slices in a single layer on the baking sheet to promote even crisping.
- Use a light coating of oil to help the crisps brown without becoming greasy.
- Arrange slices in a single layer on the baking sheet to promote even crisping.
Step 1
Cut 2-3 eggplants into finger-sized sticks. Fill a large bowl with water and a good pinch of salt, then soak the eggplant pieces for about 20 minutes.
Step 2
After soaking, pat the eggplants dry with paper towels to remove excess moisture.
Step 3
Transfer the dried eggplant sticks to a clean bowl. Add some oil, one beaten egg, garlic powder, cumin, pepper, oregano, salt, breadcrumbs, and chopped coriander leaves. Mix everything together until the eggplants are well coated.
Step 4
Spread the coated eggplant sticks on a baking sheet in a single layer.
Step 5
Bake in a preheated oven at 200°C (about 400°F) for 15 minutes, or until they’re crispy and golden.
Step 6
Serve them hot and enjoy!
Serving Advice
Serve warm with a side of marinara sauce, garlic aioli, or your favorite dip. They also pair well with fresh salads or can be added to sandwiches for extra crunch and flavor.
Storing This Dish
Store any leftovers in an airtight container at room temperature for up to two days. To retain crispiness, reheat briefly in the oven before serving rather than using a microwave.
