These Eggplant Chips are a great solution for a quick snack or finger food and really add to a tapas style menu. And they are just so moorish! We love dipping them into some Outback Tomato Chutney
1 large sound eggplant, skin on
1/2 -3/4 cup plain flour
1 large egg
1approx 1/2-3/4 cup milk cup
1 cup Panko breadcrumbs.
2 teaspoons Wild Herb Chicken Spiced Rub
Canola or Sunflower oil for frying
Wild Herb Salt - to serve
Outback Tomato Chutney - to serve
Place the flour and Panko in wide, shallow bowls. Season the Panko crumbs with the 2 teaspoons of Wild Herb Chicken Spiced Rub - certainly add more if you enjoy a hotter flavour. Make an egg-wash with the egg and milk by whisking them together until thoroughly mixed.
Top and Tail the Eggplant and cut into fat chips. We find it easiest to cut the eggplant in half from the narrow 'top' to the 'bottom. Place each half flat, cut side down on the chopping board and cut the eggplant into thick slices. Place widest side flat on board and cut into two or three chips.
You may salt the eggplant chips if you wish, but we find eggplants don't require this step for this recipe.
Heat the oil until hot in a frying pan.
While the oil is heating, dredge each chip in flour so all surfaces are covered.
Then dip each chip into the eggwash until thoroughly coated,
Then coat in the seasoned Panko crums antil all surfaces are coated.
Carefully place the Eggplant Chips in the hot oil and fry until a golden brown. You made need to do two batches to avoid overcrowding as this lowers the temperture of the oil and causes soggy chips.
Drain the chips quickly on kitchen paper .
Sprinkle liberally with Wild Herb Salt and provide a small bowl of Outback Tomato Chutney for dipping.