#crispy vegetables

[vizagfood]

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[sheenawears]

Sheena eats......Crispy Eggplant Fries.

I spent my Saturday afternoon, shopping with a friend, followed by a quick visit to Bomba Rooftop Bar in Melbourne. 

There I found myself  sipping on a beautiful glass of Pinot Noir from the Yarra Valley, whilst chowing on down on some cured serrano ham, blue cheese, & the most moreish eggplant chips.

As soon as I got home, I knew I had to come up with my own recipe.

Ingredients: 

1 eggplant, cut into strips or slices

½ - 1 cup of bread crumbs (add dried herbs to the breadcrumbs for extra flavour)

½ cup of grated parmesan or manchego cheese

1 teaspoon of paprika

¾ teaspoon garlic salt

2 eggs

Sauce for dipping: ketchup, marinara, chipotle, harisa or aio

Pre- heat oven to about 200/250 . 

Lightly coat a baking sheet with oil or butter

Mix cheese, bread crumbs, dried herbs, paprika and garlic salt in a medium sized bowl.

 In another small bowl, beat the eggs.

Dip and coat the eggplant strips first in the egg then in the breadcrumb mixture.

Place eggplants on oiled baking sheet. Spray the tops lightly with oil if you want.

Place tray on the middle level in the oven and broil for 3 minutes. Turn eggplant fries and broil for another 2 minutes so the other side crisps up.

If the chips are charring, then turn the heat down & move to a lower shelf. You can always cook them on a lower heat, for longer.

Alternatively you can fry these strips slowly, on a low heat, in a frying pan but be careful they don’t burn.

Serve with your choice of dipping sauce.