When your kids are fussy and you want them to eat stuff, you cover it in crunchy coating and serve it with a dipping sauce, right?
Right.
Does it work?
Not if you’re me!
Where friendly veg recipes and the 90s combine.
When your kids are fussy and you want them to eat stuff, you cover it in crunchy coating and serve it with a dipping sauce, right?
Right.
Does it work?
Not if you’re me!
Nikki | Styling You says
February 4, 2016 at 10:33 amOh MY … I’m so doing these. Love eggplant. I’ll have the Small’s portion!! x
Veggie Mama says
February 4, 2016 at 1:44 pmHow good is it! I love it so much. You can have anything you want, my eggplant is your eggplant <3
sammie@theannoyedthyroid.com says
February 4, 2016 at 11:24 amGee, these look so good. This might be the only way my eggplant-phobic husband will ever love eggplant. Because chips! AND mayo!
Veggie Mama says
February 4, 2016 at 1:44 pmhah they’re even better if they’re crumbed and deep fried!
merilyn says
February 5, 2016 at 8:01 amlove the look of these! yum! thankyou Stacey!
also I roughly copied your lentil recipe last night and it was a great hit with mr m! who loves that type of food!
I struggle with lentils but I quite enjoyed it too! all good thanks love m:)X
Veggie Mama says
February 5, 2016 at 12:19 pmAh so good to hear! Lentils can be a long road, but I’m so glad you tried them!
Shari from GoodFoodWeek says
February 9, 2016 at 10:02 pmSounds delicious – I think these will be appearing on our lunch menu shortly. Chips are sure to be a hit with my little ones.
Veggie Mama says
February 10, 2016 at 10:35 am#chips4lyfe
claire says
January 11, 2018 at 2:48 amOh no! This recipe seems to have disappeared?
Damien says
June 24, 2018 at 9:56 amThis recipe has disappeared. Can you please replace it?
Stacey says
June 29, 2018 at 9:03 pmHi Damien – the recipe is in the body of the post:
Crispy Eggplant Chips
Really, all you need to do is slice your eggplant into batons, dip in beaten egg mixed with a little water, and then coat in spiced polenta. For the polenta I do salt and pepper as standard and change it up depending on the mood – paprika, cayenne, cumin, and oregano (separately!) are all good choices. So is lemon zest.
Bake in a 200C oven until crispy and browned on the outside, and soft on the inside, about 15-20 minutes. The polenta is crispy no matter what so you don’t have to wait ages or use tons of oil like you would if you used regular breadcrumbs.
Sweet Chilli Mayo
Ok so you can make your own mayo here (I recommend it, BBC Food has a pretty legit recipe), or you can use half egg mayo and half Japanese Kewpie mayo, maybe half a cup each, with 1/3 of a cup of sweet chilli sauce. A squeeze of lemon if you wish, et voila!
Hope that helps!