Alive and Cooking

Herbed Eggplant Chips with Cucumber Raita

Send to a friend send to a friend! print print recipe


(Serves 2-4)

1 large eggplant
Grind of pepper
1 cup of basil
Handful of dill
Handful of curly parsley
5 sprigs lemon thyme
100g plain flour
1 egg, beaten
1 ½ cups breadcrumbs

Cucumber Raita (Combine all of the listed ingredients)
Zest of ½ a lemon
½ cucumber, grated
1 clove of garlic, grated
250g traditional yoghurt


Cut the eggplant into chips of approx. 2cm thickness. Season with pepper.

Finely chop all of the herbs together. Place into a clean tea towel and wring out the excess herb juice.

Toss the herbs through the breadcrumbs until combined.

Pass the eggplant chips through the flour, then egg, then cover with herbed breadcrumbs.

Place onto a lined baking tray and spray the chips liberally with canola oil spray.

Bake in a preheated oven at 210C for 15-20 minutes until crispy.

Serve with cucumber raita.

Herbed Eggplant Chips with Cucumber Raita