Crispy, golden, and packed with flavor, these eggplant fries are a delightful twist on a classic snack. They are coated with seasoned breadcrumbs and herbs, then fried to perfection, resulting in a crunchy outside with a soft, tender inside. The addition of mustard and paprika gives them a subtle kick, making them a perfect appetizer or side dish. Serve with your favorite dipping sauce for a crowd-pleasing treat!
Full Recipe:
Ingredients:
- 2 large eggplants
- Salt (to taste)
- 3 eggs
- Ground black pepper (to taste)
- Paprika (to taste)
- 1 tsp mustard
- Olive oil (for frying)
- 150g breadcrumbs
- 2 tbsp flour
- Italian herbs (to taste)
Step-by-Step Instructions:
1. Prepare the Eggplants:
- Start by slicing the eggplants into even-sized sticks or rounds, about ½ inch thick.
- Lay them on a tray or plate, and generously sprinkle salt on both sides. Let them sit for 20-30 minutes to draw out the moisture and reduce any bitterness. Afterward, pat the slices dry with paper towels.
2. Prepare the Egg Wash:
- In a bowl, crack the eggs and whisk them together. Add ground black pepper, paprika, and mustard to the eggs, whisking until everything is well combined.
3. Bread the Eggplant:
- Prepare three separate bowls: one with breadcrumbs mixed with Italian herbs, one with flour, and one with the egg wash.
- Take each slice of eggplant and coat it lightly with flour, shaking off any excess. Dip it into the egg wash, then press it into the breadcrumb mixture, making sure each slice is fully coated on all sides.
4. Fry the Eggplants:
- Heat a generous amount of olive oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the breaded eggplant slices in the pan. Fry them for 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the eggplants from the pan and place them on a plate lined with paper towels to absorb excess oil.
5. Season and Serve:
- After frying all the eggplant slices, sprinkle a little extra salt and Italian herbs over them while they are still hot.
- Serve the crispy eggplant fries immediately, with your favorite dipping sauce such as marinara, aioli, or a yogurt-based dip.
Ingredients:
- 2 large eggplants
- Salt (to taste)
- 3 eggs
- Ground black pepper (to taste)
- Paprika (to taste)
- 1 tsp mustard
- Olive oil (for frying)
- 150g breadcrumbs
- 2 tbsp flour
- Italian herbs (to taste)
Storage Tips:
- Refrigeration: Store any leftover fried eggplant in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven at 180°C (350°F) to restore crispiness.
- Freezing: Bread the eggplant slices and freeze them on a tray in a single layer. Once frozen, transfer them to a freezer bag. When ready to eat, fry or bake directly from frozen.
Nutritional Facts (Per Serving):
- Calories: 220 kcal
- Protein: 7 g
- Carbohydrates: 25 g
- Fat: 11 g
- Fiber: 4 g
- Sodium: 350 mg
FAQs:
- Can I use a different type of flour? Yes, you can use gluten-free flour, almond flour, or even cornmeal for a different texture.
- Can I make these eggplant fries in an air fryer? Absolutely! Preheat your air fryer to 200°C (400°F) and cook the breaded eggplant in batches for 10-12 minutes, shaking halfway through for even cooking.
- Can I make this recipe vegan? To make this recipe vegan, substitute the eggs with a plant-based alternative like a flax egg or aquafaba, and ensure the breadcrumbs are vegan-friendly.
Conclusion:
These Crispy Eggplant Fries with Italian Herbs are not only a delicious way to enjoy eggplant, but they also bring together a perfect balance of textures and flavors. The golden, crunchy breadcrumb coating gives way to the tender and slightly sweet interior of the eggplant, making each bite satisfying. Whether you’re preparing these fries as a tasty appetizer for a gathering, a side dish to complement a meal, or even a wholesome snack, they’re guaranteed to be a hit.
The combination of Italian herbs, paprika, and mustard adds an extra layer of flavor that elevates the simplicity of the dish, making it feel both comforting and sophisticated. These fries are versatile and can be paired with an array of dipping sauces, from tangy marinara to creamy yogurt dips, depending on your personal preferences.
One of the best things about this recipe is its adaptability. You can fry the eggplant for a classic crispy finish or opt for a baked version for a healthier alternative, without compromising on flavor or texture. The added bonus is that the recipe works well with other veggies, so feel free to experiment with zucchini or sweet potatoes using the same breading technique.