Baked Eggplant "Fries"

Only recently have I come to appreciate the aubergine, or eggplant. As a child, most foods I eventually acquired a taste for, thanks to my parents & their never-fail tactic of "no dessert until the main course is completely finished - & that means a clean plate, don't hide the carrots under the cutlery!" Needless to say, aubergine was one of my 'trouble foods' (other culprits included spaghetti & cooked mushrooms), but one that was never really enforced too strongly - afterall, an aubergine is just one of many vegetables that could make up a varied diet, it's hardly the be-all-&-end-all of a healthy lifestyle. & so, just like that, I started to taste "new foods" again; I grew older, & as through a born-again experience, rediscovered tastes, flavours, appetites. 

Saying all that, a quick disclaimer: I'm not yet wholeheartedly enamoured with the aubergine. I thought I would try this recipe as a means to try & reintroduce this most humble of vegetables back into my diet. Other alternatives I think might work well include sweet potatoes - although don't forget, these take very little time to roast - or just the usual potato, a waxy variety such as Charlotte or Maris Piper.

I served with a light salad of watercress & mixed leaves, grated beet & tenderstem broccoli, dressed with lemon juice & balsamic. Also, a simple aioli of mayo, lemon, salt & garlic, plus a homemade ketchup, a basic, heavily concentrated tomato sauce, adding more sugar & vinegar to encourage a sweet, tart taste.

For 1. Recipe by me.

~ 1 aubergine
~ 1 egg
~ about 1/2 a cup flour
~ 5 tbsp flour
~ 2 tbsp paprika
~ 1 tbsp Dijon mustard or mustard powder
~ sea salt & crushed black pepper

1. Peel & slice the aubergine & cut into 1/2 inch strips.
2. Lightly beat an egg in a shallow dish.
3. Mix the flour, paprika, seasoning & mustard in another dish.
4. Dip the slices of aubergine into the egg, & then into the flour mixture, & then arrange in an oiled roasting tray.
5. Roast for 45 mins on a medium heat, turning halfway through.
6. Serve up & enjoy!

{all photos by me}


Lookrezia (The Shabby Labels) said...

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Anonymous said...

I always hated eggplant as a child too, but as an adult I became almost obsessed with it. I've never seen it done this way, but it looks delicious. I'll have to try these. Thanks for the recipe!

Katie said...

Cool thanks! Oh, great url name too, will check out your site now!

Katie x

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