Baked Eggplant Sticks

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! 🙂 

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