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Fried Aubergine Fingers

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

Posted by: Ruth




1 - 2 hrs

Skill Level




Courses etc.

Recipes for kids
Side dishes

You will need

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)

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Oil for frying

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Egg for breading

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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!

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