Crispy panko breadcrumbs on the outside and soft aubergine flesh on the inside, these aubergine bites are delicious on their own as a snack or bring as a side dish to a cookout.

These small bites are easy to make and only has a few steps. The coating is an easy double batter where you dip the cubed aubergine in flour first, before dropping them into the egg and then lastly coating them with the panko breadcrumbs. For more specific instructions and all the measurements, make sure to check the recipe card below.

I like to serve these aubergine bites with my easy Creamy Sriracha 3-2-1 dressing. Three parts Greek yogurt, two parts mayonnaise and one part spicy sriracha sauce. A versatile sauce that I use to dip a lot of different foods in.

What is panko breadcrumbs?

Panko breadcrumbs are a Japanese style breadcrumbs that are larger and more flaky than regular breadcrumbs. Often used in traditional Japanese dishes such as tonkatsu (pork cutlets). Using panko in your breaded dishes will give a lighter coating that keeps its crunch even after frying.

Substitutes

I like to use panko breadcrumbs to make these as the crumbs are slightly larger which keeps them crunchier, but if you cannot get a hold of panko or only have breadcrumbs at home you can use that as well.

Variations

If you prefer larger pieces of aubergine, instead of cutting them into cubes you can slice the aubergine to make round disks.

This easy recipe can be varied in many ways. Add some dried oregano or other herbs into the panko mix for even more flavour.

The breadcrumb crust is a basic recipe that you can use for other ingredients such as prawns (link here), halloumi or zucchini.

Other recipes to try

If you like aubergine, try my delicious Red Ale Aubergine or my easy sheet pan roasted aubergine and vegetable mix. Always a hit and a great way to use up vegetables, make as much or as little as you need.

Print Recipe

Aubergine bites

Crispy panko breadcrumbs on the outside and soft aubergine flesh on the inside, these aubergine bites are delicious on their own as a snack, or as a side dish for the cookout.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Snack

Cuisine: Basics

Keyword: auberigne, panko

Servings: 4 portions

Ingredients

• 1 aubergine
• 2 tbsp salt
• 1 egg
• 50 ml flour
• 100 ml Panko breadcrumbs
• oil for frying

Instructions

• Peel the aubergine.
• Cut the aubergine in 1cm cubes and pour salt over the pieces to draw out some of the excess water. Leave until you have set up everything else.
• Whisk an egg in a bowl.
• Add flour to a flat plate.
• Add Panko breadcrumbs to a different flat plate.
• Pat the aubergine pieces with a paper towel to remove the excess water.
• Drop the aubergine pieces into the flour and coat all the pieces.
• Use a fork to dip the aubergine cubes into the whisked egg and then drop them into the Panko breadcrumbs.
• Once fully coated in breadcrumbs, place the aubergine bites directly into the frying pan with the oil and fry on all sides, for a few minutes each until golden.
• Place on a piece of paper towel to catch some of the excess oil before serving them with a dipping sauce.

Notes

Use my 3-2-1 dressing as a dipping sauce.