Preparation time
15 minutes
Cooking time
20-25 minutes
Serves
4
Chef Lyndey Milan shares her eggplant chips recipe to cook up as a side dish or a snack. Simple and easy to make - we love the crunchy panko crumbs and the addition of parmesan, oregano, onion salt and pepper. An alternative varietal such as Vermentino, Fiano or Pinot G would make a great pairing to enjoy with these chips.
Ingredients
Chips
2 tablespoons (40ml) extra virgin olive oil
2 medium eggplant (approx. 300g each), cut into 1cm strips
1 cup (60g) panko breadcrumbs
½ cup (40g) Parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon onion salt or garlic salt
Freshly ground black pepper
2 egg whites
Flavoured Mayo
¼ cup (75g) aioli
1 teaspoon pureed chipotle in adobo, wasabi or sriracha
½ teaspoon lemon or lime juice
Method
1. Preheat oven to 200ºC (fan-forced). Brush two baking trays with some of the oil.
2. Mix the breadcrumbs, Parmesan, oregano, onion salt and pepper in a medium-sized plastic bag.
3. Whisk the egg whites with a splash of cold water in a shallow bowl.
4. Toss the eggplant, a few pieces at a time, in the egg white to coat. Then put in the plastic bag and shake to coat in panko mixture. Place the eggplants on the baking trays. Repeat until all the eggplant chips are coated. Drizzle with remaining oil.
5. Place the eggplant in the oven and turn every 5 minutes, for a total of 20-25 minutes or until they are crisp and brown.
6. For the mayo: whisk together all ingredients with a fork.
To Serve: Plate eggplant chips immediately, with mayo of choice.
Wine Match
An interesting and slightly textural Vermentino would match well with these flavours. Or try a citrusy and lifted Fiano or Pinot G.