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On a white textured background, on a blue plate, aubergine bites in a pile, sprinkled with cut up spring onions.
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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
Cook Time20 minutes
Total Time35 minutes
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.