I’m most excited about being able to make this dish when summer comes. Except for vegetables and fruits, I’m not a big fan of summer. I’m not very resistant to heat, but I’m willing to endure the summer heat for this eggplant.
Ingredients:
- 2 thin eggplants
- 1 egg
- Breadcrumbs or cornmeal
- Onion powder, garlic powder, salt (or your preferred spices)
- Avocado oil or a heat-resistant vegetable oil
We cut the eggplants into finger-thick slices without peeling them. The thinner the eggplant slices, the crispier they will be.
In a bowl, whisk the egg. In a separate plastic bag, mix the breadcrumbs or cornstarch with the spices.
Dip the eggplant slices in the whisked egg. Shake off the excess egg white, then place the eggplant slices in the bag containing the dry mixture. Shake the bag to ensure the mixture coats all the eggplant slices.
Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with oil, as you would for a salad. I used a brush to spread the oil evenly over each slice.
I had some leftover ingredients. To avoid wasting them, I sliced some carrots and processed them in the same way.
I baked them in a preheated oven at 200 degrees Celsius (top and bottom heat) until golden brown. It takes about 20-25 minutes. I ate them with spicy sauce, but they’re also delicious with garlic yogurt.
Note: If you use cornmeal in this recipe, your crispy sticks will be gluten-free. If you use breadcrumbs, they will contain gluten but will be even crispier. You can adjust the amount according to your health conditions.
#patlıcan
