Crispy Panko Crusted Aubergine Slices

Finger food are addictive no matter what kind :)  Recently , I made some pan fried crispy panko crusted aubergine slices…awwww it was crispy on the outside and tender on the inside….. I paired them with some pickled ginger….mmmmm yum yum it was good !  You can dip them with hot spicy chilli sauce or wasabi :)  heavenly !  Aubergine or eggplant is one of my favourite veggie and you can have many variations of it.

Japanese breadcrumbs or panko are the best.  I will use them for my baked fish and herb crusted chicken and today I use them for my aubergine slices.  Somehow it tasted like the japanese tempura..okay ... I make believe that they tasted like tempura :p but seriously they were good.   I do make them very often , stored them in bottles and every time we needed something pickled we just have to go to fridge and look for it :p  Prickled gingers are great accompaniment for century eggs ….talking of that…my salivary glands are at work again ;p  These awesome aubergine slices are great finger food....easy to prepare and it will keep crispy until you finished the last piece.

great finger food and this can be served as starters......

it will remain crispy until you finished the last piece

you can dip it with your favourite chilli sauce or wasabi :)

I served the crispy aubergine slices with homemade pickled ginger

yummyumm.... :)

Crispy Panko Crusted Aubergine Slices

Ingredients :-

2  aubergines (Japanese species ) - wash and drain dry

Japanese breadcrumbs ( panko )

potato flour for coating

1 egg white

salt for taste

grapeseed oil for frying

Method:

Cut the aubergine into  1/4 " thick slices - diagonal cuts.  

Heat enough grapeseed oil in a small frying pan under medium low heat. Coat the aubergine slices with potato flour. Dip in egg white, then roll them on the japanese breadcrumbs - lightly press on the crumbs so that they are evenly crusted. As soon as the oil is hot enough, gently put in the slices ( not too many at one go ) and pan fried till both sides are light golden brown. Take them out and drain them on paper towels. Serve with pickled ginger or hot chilli sauce or wasabi.

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