I really love aubergine. It’s a pretty versatile vegetable that works well in a range of different dishes. Panko fried vegetables are very popular and aubergines are ideal for this dish. This dish can be accompanied by a mixed salad or numerous other options.
The quantity for the ingredients will depend on the size of your aubergine so make sure you have enough of each. I have included staring quantities of each and more can be added if required.
1 1/4tsp Garlic powder
60g Plain flour
Break the eggs into a small bowl and give them a quick whisk.
In a flat plate combine the salt, garlic powder and flour.
Spread out the panko on a separate plate.
Cut up the aubergine into the desired sized pieces.
Add the oil to the pan about half an inch deep and heat as you would when making chips.
Dip a piece of aubergine in the egg then coat it in the flour mix.
Dip it again in the egg, remove excess egg and then roll in the panko.
Place in an empty plate so you can batch fry. Repeat until you have enough to cook (the number will depend on the size of the container you are using to fry them).
Alternatively, do them all and then fry them in 10-12’s. When cooked, use a perforated spoon to drain off as much oil as possible and place the aubergine on a plate lined with 5-6 paper towels to soak up more of the excess oil.
These are best when warm so fry as many as possible in one go without overfilling your pan.
So there you have it. A simple recipe to make Panko Fried Aubergine. These are yummy served with sweet chilli sauce.
I experimented by freezing some and oven baking them at a later date but this affected the flavour. My suggestion is to make sure you enjoy them warm when they are made.
For those looking for a vegan alternative then try substituting the egg for any of these: almond milk, soya milk, coconut milk, flaxseed meal mixed with water etc.
Have you ever made any panko coated vegetables?
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