المدونة
رقائق الباذنجان
Ingredients
15 minutes + resting time
Preparation time
20 minutes
Cooking time
METHOD
- Place the eggplant in a large bowl, sprinkle with salt, and let it rest for 10 minutes.
- Preheat the combi steam oven to Combi mode: Fan Plus at 200°C with 0% humidity.
- Put the flour in a medium bowl and season with salt and pepper.
- In another bowl, mix the panko crumbs, parmesan, cumin, oregano, and garlic. Season to taste.
- In a third bowl, prepare an egg wash by whisking the eggs with a tablespoon of water until fully combined.
- Rinse and pat the eggplant dry.
- In batches, coat the eggplant chips in the flour, dip them into the egg wash, then cover with the panko mixture, ensuring each piece is fully coated.
- Arrange the chips in a single layer on a baking tray, leaving space between them for even browning. Lightly spray with olive oil.
- Bake on shelf level 2 for 15-20 minutes or until golden and crispy.
- Serve with roasted capsicum sauce, mayonnaise, or olives if desired.
Can Be Prepared By
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