Here’s a snack that seems decadent and yet delivers a healthy crunch. Baked Eggplant/Brinjal Sticks can be delectable starters for your get togethers or just relish them hot while watching a game on television alongside a chilled beer or your favourite fizzy drink.
Below are the steps for you all;
Preparation Time 10 minutes
Baking Time 12-13 minutes
Makes 24 sticks (depends upon the size of the eggplant/brinjal)
Main Ingredients Eggplant/Brinjal
Main Equipment Oven
Course Appetizer/Snack
Level Of Cooking Easy
Ingredients
- Eggplant/Brinjal 1 (Big – Oval) sliced breadthwise into half and then each half cut into half lengthwise then each into 3-4 pieces lengthwise (depending on the thickness of your eggplant/brinjal the size of the strips may vary)
- Egg Whites 3 large (whipped to very soft peaks)
- Mustard Sauce 2 tablespoons (I used Truffle Mushroom Sauce for added flavour)
- Finely Chopped Ginger 1/2 inch
- Finely Chopped Garlic 4-5 cloves
- Finely Chopped Green Chilli 1 (can make it two if you like hotter)
- All-purpose Flour/Maida 1/2 cup
- Salt 1 tablespoon (I used Truffle Salt for added flavour)
- Black Pepper Powder 1/2 teaspoon
- Bread Crumbs 1 1/2 cups
- Freshly Grated Parmigiano-Reggiano (Cheese) 3/4 cup
- Olive Oil for greasing the baking sheet
Method
Step 1
Pre-heat the oven to 250 degree C/475 degree F. Grease the baking sheet with olive oil (you can use olive oil cooking spray too).
Step 2
In a shallow bowl, mix together the eggplant/brinjal strips, mustard sauce, 1 teaspoon olive oil, finely grated ginger, garlic, green chilli and salt to taste, put flour in a second bowl. Place the Breadcrumbs and Parmigiano-Reggiano (Cheese) in a bowl and mix them. Place the whipped Egg Whites with some salt and black pepper powder in a fourth bowl.
Step 3
Dredge the eggplant/brinjal sticks in the flour mixture and then dip them into the egg whites. Finally, dredge them in the breadcrumbs. Place the coated eggplants/brinjals on the prepared baking sheet and roast, turning once, until crispy (about 15-20 minutes).Serve hot with Aioli (French Dip/Sauce) or Mustard Sauce or Peri Peri sauce on the side.
If you don’t have an oven at home then just shallow fry these in olive oil like I did for some unbaked coated eggplant/brinjal sticks. We loved these too. Piping hot on the outside and tender and juicy inside.
I’m sharing these with other foodies at Angie’s Fiesta Friday #157.
Cheers! π
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13 responses to “Baked Eggplant Sticks”
I love eggplant in all its’ forms and will definitely try this very soon. It looks so tasty! π
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Thanks a lot, Ronit! π Do try this recipe and let me know how you find it.
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Me too! I love love aubergine! These look fab π
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Thanks so much, Elaine! These days aubergine is on my mind π
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It’s always on mine!!
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Looks so crunchy, like a real crisp chips! Thank you for sharing…
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Complete pleasure! π They were very crunchy indeed!
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My mouth is watering! I am just looking for new eggplant recipes and your recipe seems really delicious! Thanks for sharing! x
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Thanks a lot, Jhuls! π Hope you give it a try.
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Anugya, what an innovative recipe! I have never had Eggplant sticks before! Love the fact that it is baked!
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Thanks a bunch, Suchitra! π Yes, baking makes them so healthy.
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I am always on the lookout for a new recipe to try using eggplant, an underrated vegetable! This sounds intriguing and I can’t wait to try it π
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It’s indeed been underrated for a long time. Glad everyone sees it’s versatility now. Would love to hear how you find the Baked Eggplant Sticks when you try π
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