Get some more veggies on your plate for teatime or any meal of the day.
Preparation time: 10 mins
1 large eggplant
2 cups breadcrumbs
½ cup plain flour
2 eggs, lightly whisked
Tomato & Chilli Chutney:
1 cup chopped tomatoes
1 green chilli
Trim and discard the eggplant stem. Then trim the eggplant so that it is almost a neat rectangle. Then cut into roughly 3cm cubes. Place the eggplants pieces into a colander set over a bowl and season with salt. Allow to sit for about 10 minutes.
Place the breadcrumbs, flour and eggs into separate shallow plates.
Dip each piece of eggplant into the flour, then egg and then coat with the breadcrumbs.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil should be hot enough.
Cook the eggplant in batches in the hot oil until golden. Drain on paper towel.