Friday, October 29, 2010

Crispy Panko Crusted Aubergine Slices

Finger food are addictive no matter what kind :)  Recently , I made some pan fried crispy panko crusted aubergine slices…awwww it was crispy on the outside and tender on the inside….. I paired them with some pickled ginger….mmmmm yum yum it was good !  You can dip them with hot spicy chilli sauce or wasabi :)  heavenly !  Aubergine or eggplant is one of my favourite veggie and you can have many variations of it.
Japanese breadcrumbs or panko are the best.  I will use them for my baked fish and herb crusted chicken and today I use them for my aubergine slices.  Somehow it tasted like the japanese tempura..okay ... I make believe that they tasted like tempura :p but seriously they were good.   I do make them very often , stored them in bottles and every time we needed something pickled we just have to go to fridge and look for it :p  Prickled gingers are great accompaniment for century eggs ….talking of that…my salivary glands are at work again ;p  These awesome aubergine slices are great finger food....easy to prepare and it will keep crispy until you finished the last piece.

great finger food and this can be served as starters......

it will remain crispy until you finished the last piece

you can dip it with your favourite chilli sauce or wasabi :)

I served the crispy aubergine slices with homemade pickled ginger
yummyumm.... :)

Crispy Panko Crusted Aubergine Slices

Ingredients :-

2  aubergines (Japanese species ) - wash and drain dry
Japanese breadcrumbs ( panko )
potato flour for coating
1 egg white
salt for taste

grapeseed oil for frying


Cut the aubergine into  1/4 " thick slices - diagonal cuts.  

Heat enough grapeseed oil in a small frying pan under medium low heat. Coat the aubergine slices with potato flour. Dip in egg white, then roll them on the japanese breadcrumbs - lightly press on the crumbs so that they are evenly crusted. As soon as the oil is hot enough, gently put in the slices ( not too many at one go ) and pan fried till both sides are light golden brown. Take them out and drain them on paper towels. Serve with pickled ginger or hot chilli sauce or wasabi.

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  1. My god sis used to make pickle ginger for me. Very crunchy and nice. But when i make it become soft . Not crunchy. Dont know what's wrrong

  2. Oh my! This is soooo DEVINE!! I love anything that is eggplant and this is a must on my list of things to try. One question, though. Would I be able to substitute white flour for the potato flour? It's not something I use often.

    Thanks for sharing this delight!!

  3. Oh I'm totally going to make this! My husband doesn't like eggplant though, so I just won't tell him what it is ;)

  4. Yes I agree, so addictive! I like how you served with pickled ginger.

  5. You're absolutely right! Finger food is addictive! Best course on a menu for me are the starters (appetisers)!
    I once made vegetable tempura - my husband didn't understand why I made healthy vegetables unhealthy by deep-frying them! Bah! Spoil-Sport!

  6. Elin, these look so darn crunchy and tasty!

  7. Kathy...sorry..can't help you coz I don't know how you do it but mine are crunchy :) are welcome and thanks for dropping by ....potato flour or starch will keep your aubergine crispy till the end. Normal white flour it will not keep its crispness for long. You can use cornflour if you can't get the potato flour :)

    Roxan...hope you like it :) imagine dip it with wasabi...awww delish !

    Ann.....yes this aubergine goes well with the pickled ginger...very japanese taste :p

    Theresa...thanks for dropping by :)

    Plum Leaf....deep fried food can be taken once a while....haha your hubby is health conscious :)

    Angie..... yes it is very crunchy on the outside :)

    October 30, 2010 11:57 AM

  8. Fab idea!! I've been dying to do something with panko crumbs...I always walk by the panko boxes in the grocery aisle each time thinking I'll do something with them sometime, so this is a welcome idea!

  9. Aubergine as finger food? Sounds new to me. :)

  10. Holy moly! I could eat a pound of this!

  11. foodonymph....panko are one of my fav ingredients. It goes well with meatballs...keeps the meatballs moist and juicy and it is crunchy when deep versatile :)

    Little Inbox....yess finger food hahaha great snacks too especially if you want something light :)

    Mr.Lonely....thanks :) too :)


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