Food Snacks

Crispy Eggplant Fingers

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Ingredients

  • Brinjal : 1 medium (Cut into finger size strips)
  • Pepper : 1 tsp
  • Oregano dried : 1 tsp
  • Onion powder : 1 tsp
  • Basil dried : 1 tsp
  • Bread crumbs : 1 Cup
  • 1 Egg beaten
  • Salt to taste
  • Garlic powder : 1 tsp
  • Chilli flakes : 1 tsp
  • Thyme : 1 tsp
  • Rice flour : 0.5 Cup
  • Kraft cheese : 2 tsp
  • Oil for deep frying

Step 1 :

Place the eggplant fingers in a colander. Sprinkle salt on them and keep aside for 30 minutes. This helps reduce the moisture content in the eggplants. Wash and pat dry with a kitchen towel.
 

Step 2 :

Meanwhile, put salt, pepper, garlic powder, dried oregano, chilli flakes, onion powder, thyme, basil in a blender and blend together.
 

Step 3 :

Mix this spice mixture and cheese with bread crumbs.
 

Step 4 :

Spread rice flour on a plate. Put the eggplant fingers on it and toss till they are coated with the flour.
 

Step 5 :

Beat an egg with a tbsp of milk in a bowl.
 

Step 6 :

Spread the bread crumb mixture on a plate.
 

Step 7 :

Dip the eggplants in egg first after shaking off the excess rice flour. Then roll gently in the bread crumbs.
 

Step 8 :

Keep the rolled eggplants in the fridge for about 30 minutes. Pour 1 inch of oil into a pan. When the oil is hot, put the eggplant pieces in the oil, and fry till golden brown.
 

Step 9 : Baking:

Spray some oil on a baking sheet. Place the breaded eggplants on the sheet and spray some oil. Bake at 360ºF for 10-15 minutes.
 

Step 10 :

Serve hot with your favorite sauce.