Aux oeufs d'or

Crispy Eggplant

Recipe Box

Cook Time

20 mins

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
  • vegetable oil
  • salt

Tomato & Chilli Chutney:

  • 1 cup chopped tomatoes
  • 2 garlic
  • 1 green chilli
  • Salt


  • 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.
  • To serve with the chutney