CRUMBED AUBERGINE FINGERS WITH GARLIC MAYONNAISE & HARISSA MAYO
Golden, crispy crumbed aubergine cut in fingers served with bold garlic mayo and spicy harissa mayo. A crowd-pleasing vegetarian snack or starter with irresistible crunch and flavor.
INGREDIENTS
For the aubergine slices:
• 2 medium aubergines (about 600 g / 1.3 lbs)
• 100 g plain flour (¾ cup)
• 2 eggs, beaten
• 150 g breadcrumbs (1 ½ cups)
• 1 tsp salt (5 g / 1 tsp)
• ½ tsp black pepper (2 g / ½ tsp)
• ½ tsp paprika (2 g / ½ tsp)
• Vegetable oil for deep frying (about 500 ml / 2 cups)
For the garlic mayonnaise:
• 150 g mayonnaise (⅔ cup)
• 1 clove garlic, finely grated
• 1 tsp lemon juice (5 ml / 1 tsp)
• Salt to taste
For the harissa mayo:
• 150 g mayonnaise (⅔ cup)
• 1 tbsp harissa paste (15 ml / 1 tbsp)
• ½ tsp smoked paprika (2 g / ½ tsp)
• Salt to taste
STEP-BY-STEP COOKING INSTRUCTIONS
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
1. Slice the aubergines: Cut aubergines into 1 cm (½ inch) thick fingers. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry.
2. Prepare the coating: Set up three bowls — one with flour, one with beaten eggs, and one with seasoned breadcrumbs (salt, pepper, paprika).
3. Crumb the slices: Dip each aubergine slice into flour, then egg, then breadcrumbs. Press gently to coat evenly.
4. Fry the aubergines: Heat vegetable oil in a deep pan to 180°C / 350°F. Fry slices in batches until golden and crisp, about 2–3 minutes per side. Drain on paper towels.
5. Make garlic mayo: Mix mayonnaise, garlic, lemon juice, and salt until smooth. Chill until ready to serve.
6. Make harissa mayo: Stir together mayonnaise, harissa paste, paprika, and salt. Chill until ready to serve.
7. Serve: Arrange fried aubergine slices on a platter with both dips on the side. Garnish with fresh herbs if desired.
HELPFUL COOKING TIPS
1. Use panko breadcrumbs for extra crunch and lighter texture.
2. Double crumb for thicker coating — dip twice in egg and breadcrumbs.
3. Test oil temperature with a breadcrumb — it should sizzle immediately.
4. Drain thoroughly on paper towels to keep slices crisp.
5. Serve immediately for best texture — reheating may soften the crust.
HELPFUL COOKING TIPS
1. Use panko breadcrumbs for extra crunch and lighter texture.
2. Double crumb for thicker coating — dip twice in egg and breadcrumbs.
3. Test oil temperature with a breadcrumb — it should sizzle immediately.
4. Drain thoroughly on paper towels to keep slices crisp.
5. Serve immediately for best texture — reheating may soften the crust.
NUTRITIONAL INFORMATION (PER SERVING, APPROX.)
• Calories: 420 kcal
• Protein: 6 g
• Carbohydrates: 28 g
• Fat: 32 g
• Fiber: 6 g
DIETARY TAGS
• Vegetarian
• Snack / Starter
ALLERGEN INFORMATION
• Contains eggs (egg wash, mayonnaise)
• Contains gluten (breadcrumbs, flour)
• Contains dairy if using store-bought mayo with milk derivatives