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!
Oh MY … I’m so doing these. Love eggplant. I’ll have the Small’s portion!! x
How good is it! I love it so much. You can have anything you want, my eggplant is your eggplant <3
Gee, these look so good. This might be the only way my eggplant-phobic husband will ever love eggplant. Because chips! AND mayo!
hah they’re even better if they’re crumbed and deep fried!
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
Ah so good to hear! Lentils can be a long road, but I’m so glad you tried them!
Sounds delicious – I think these will be appearing on our lunch menu shortly. Chips are sure to be a hit with my little ones.
#chips4lyfe
Oh no! This recipe seems to have disappeared?
This recipe has disappeared. Can you please replace it?
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!