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Rated excellent by our customers

These fried aubergine "fingers" will surely be gobbled up by all.

Posted by: Ruth
On: 20/07/2011

Italian

1 - 2 hrs

Confident

Recipes for kids
Side dishes
Starters

Ingredient	Add
a large knife
a vegetable peeler
1 x medium sized aubergine (eggplant)		More products
some salt		More products
1 packet of pancake mix (or make your own)		More products
Oil for frying	Awaiting stock	More products
Egg for breading	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Pick a fresh, glossy aubergine. The aubergine should spring back when you apply pressure to it. There should be a green stem.
Rinse the aubergine and cut off the stem and the base.
Now you need to peel it. You can use a vegetable peeler or take a knife and just cut it down the sides. A peeler can be used to get off the last little bits.
To make sticks, cut long slices. Then cut each slice in thirds and then in half as we want them the size of a finger.
To reduce the moisture in the aubergine, throw them in a colander and salt them. Leave for 20-30 minutes.
Wash the aubergine sticks and pat them dry.
First dip the stick into the whisked egg with one hand.
Then use your other hand to coat the wet stick with the breading (we're using pancake mix with a little salt and pepper to taste, but you can use wholemeal breadcrumbs if you prefer.)
Make as many sticks as you'd like and refrigerate for 30 minutes.
Pour 2 cm of oil into a pan over high heat.
When the oil is hot, place the breaded aubergine sticks in the oil, and fry for 2 to 3 minutes until the bottom side is golden brown.
Flip them over to do both sides.
When both sides are brown, carefully remove the sticks and place them on paper towels to drain.
There they are, ready to be eaten plain, or dipped in your favourite sauce!