Reader Interactions


  1. 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

    • 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!

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