Crispy Eggplant Aubergine Fingers
Crispy Eggplant Aubergine Fingers are the ultimate appetizer or snack, perfectly blending a crunchy exterior with tender, melt-in-your-mouth eggplant inside. Each "finger" is coated in a flavorful blend of garlic powder, paprika, and optional chili powder, layered in a three-step breading process with panko breadcrumbs and optional Parmesan cheese for an irresistible golden crust. The recipe's pro trick of salting the eggplant draws out excess moisture, ensuring the crispiest results every time. Deep-fried to perfection in just minutes, these eggplant fries are a crowd-pleaser, best served hot with dipping sauces like marinara or garlic aioli. Whether you're making them for game day, parties, or a veggie-forward snack, these crispy eggplant fingers are sure to impress.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 2 teaspoons Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Chili powder (optional)
- 2 large Eggs
- 200 grams Breadcrumbs (panko preferred)
- 50 grams Grated Parmesan cheese (optional)
- 500 ml Vegetable oil (for frying)
Instructions
Wash and dry the eggplants. Trim the ends and slice them into thick batons, approximately 1 cm in width and 8 cm in length (about the size of thick fries).
Sprinkle 1 teaspoon of salt over the eggplant fingers and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
In a shallow bowl, mix together the flour, cornstarch, baking powder, 1 teaspoon of salt, garlic powder, paprika, black pepper, and chili powder (if using).
In another shallow bowl, beat the eggs until fully combined.
In a third bowl, combine the breadcrumbs and grated Parmesan cheese (if using).
Coat each eggplant finger by dredging it first in the flour mixture, then dipping it into the beaten eggs, and finally rolling it in the breadcrumb mixture to ensure an even coating.
Heat the vegetable oil in a deep frying pan or pot over medium heat. The oil should be about 170-180°C (340-360°F).
Fry the eggplant fingers in batches, ensuring they do not overcrowd the pan. Cook each batch for 2-3 minutes, flipping halfway through, until they are golden brown and crispy.
Transfer the fried eggplant fingers to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite dipping sauce such as marinara, ranch, or garlic aioli.
Nutrition Facts
Calories |
6153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 533.3 g | 684% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 7449 mg | 324% | |
| Total Carbohydrate | 321.2 g | 117% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 29.4 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 767 mg | 59% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2025 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
