Here’s a snack that seems decadent and yet delivers a healthy crunch. Baked Eggplant/Brinjal Sticks can be delectable starters for your get togethers or just relish them hot while watching a game on television alongside a chilled beer or your favourite fizzy drink.
Below are the steps for you all;
Preparation Time 10 minutes
Baking Time 12-13 minutes
Makes 24 sticks (depends upon the size of the eggplant/brinjal)
Main Ingredients Eggplant/Brinjal
Main Equipment Oven
Level Of Cooking Easy
- Eggplant/Brinjal 1 (Big – Oval) sliced breadthwise into half and then each half cut into half lengthwise then each into 3-4 pieces lengthwise (depending on the thickness of your eggplant/brinjal the size of the strips may vary)
- Egg Whites 3 large (whipped to very soft peaks)
- Mustard Sauce 2 tablespoons (I used Truffle Mushroom Sauce for added flavour)
- Finely Chopped Ginger 1/2 inch
- Finely Chopped Garlic 4-5 cloves
- Finely Chopped Green Chilli 1 (can make it two if you like hotter)
- All-purpose Flour/Maida 1/2 cup
- Salt 1 tablespoon (I used Truffle Salt for added flavour)
- Black Pepper Powder 1/2 teaspoon
- Bread Crumbs 1 1/2 cups
- Freshly Grated Parmigiano-Reggiano (Cheese) 3/4 cup
- Olive Oil for greasing the baking sheet
Pre-heat the oven to 250 degree C/475 degree F. Grease the baking sheet with olive oil (you can use olive oil cooking spray too).
In a shallow bowl, mix together the eggplant/brinjal strips, mustard sauce, 1 teaspoon olive oil, finely grated ginger, garlic, green chilli and salt to taste, put flour in a second bowl. Place the Breadcrumbs and Parmigiano-Reggiano (Cheese) in a bowl and mix them. Place the whipped Egg Whites with some salt and black pepper powder in a fourth bowl.
Dredge the eggplant/brinjal sticks in the flour mixture and then dip them into the egg whites. Finally, dredge them in the breadcrumbs. Place the coated eggplants/brinjals on the prepared baking sheet and roast, turning once, until crispy (about 15-20 minutes).Serve hot with Aioli (French Dip/Sauce) or Mustard Sauce or Peri Peri sauce on the side.
If you don’t have an oven at home then just shallow fry these in olive oil like I did for some unbaked coated eggplant/brinjal sticks. We loved these too. Piping hot on the outside and tender and juicy inside.
I’m sharing these with other foodies at Angie’s Fiesta Friday #157.