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Crispy Aubergine Slices makes about 20


2 very large aubergines (eggplants)

300g breadcrumbs

3-4 tsp garam masala

1 tsp table salt

2 tbsp plain flour

2 large free range eggs, beaten well 

Rapeseed oil

Large baking try ( you may need two), lined with baking parchment and drizzled evenly with oil


  • Preheat oven to around 180C.

  • Cut the end of each aubergine and slice into 1cm thick rounds.

  • Add the salt and spices to the breadcrumbs and mix well.

  • In 3 separate bowls, put flour, egg and breadcrumbs.

  • Dip each slice into flour, then egg and finally into the breadcrumbs. Press the aubergine firmly into the breadcrumbs, so that each side is well coated.

  • Once they are all ready, place the slices into the oil lined tray and press firmly. Turn over and do the same on the other side. Make sure both sides have a coating of oil. These can be shallow fried to oil you prefer but I try not to as it's healthier to bake them.

  • Place the aubergine, uncovered into the preheated oven for ten mins, turn and do the same on the other side. They should be very crispy and soft in the middle, so depends on your oven.

I found two aubergines languishing in my
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