Crispy Baked Eggplant Chips with Sweet Chilli Mayo February 4, 2016 by Stacey 11 Comments 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 am Oh MY … I’m so doing these. Love eggplant. I’ll have the Small’s portion!! x Reply Veggie Mama says February 4, 2016 at 1:44 pm How good is it! I love it so much. You can have anything you want, my eggplant is your eggplant <3 Reply firstname.lastname@example.org says February 4, 2016 at 11:24 am Gee, these look so good. This might be the only way my eggplant-phobic husband will ever love eggplant. Because chips! AND mayo! Reply Veggie Mama says February 4, 2016 at 1:44 pm hah they’re even better if they’re crumbed and deep fried! Reply merilyn says February 5, 2016 at 8:01 am love 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 Reply Veggie Mama says February 5, 2016 at 12:19 pm Ah so good to hear! Lentils can be a long road, but I’m so glad you tried them! Reply Shari from GoodFoodWeek says February 9, 2016 at 10:02 pm Sounds delicious – I think these will be appearing on our lunch menu shortly. Chips are sure to be a hit with my little ones. Reply Veggie Mama says February 10, 2016 at 10:35 am #chips4lyfe Reply claire says January 11, 2018 at 2:48 am Oh no! This recipe seems to have disappeared? Reply Damien says June 24, 2018 at 9:56 am This recipe has disappeared. Can you please replace it? Reply Stacey says June 29, 2018 at 9:03 pm Hi 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! Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.