Eggplant chips

Thought that this should be the first post as there has been quite a few requests for this recipe!

P had brought over an eggplant from his garden several weeks ago and I was trying to think of a dish that would complement the pasta he was cooking for dinner when i remembered him saying that we should try to make eggplant fritters one day. So I scoured the internet for recipes and found a simple enough recipe for eggplant chips instead. 

Here is our adapted version of the recipe:

Ingredients:

- 1 large eggplant / 2 medium eggplants (makes a large bowl of chips) (we used the egg-shaped eggplants)

- herbs (we used fresh parsley, dried oregano and thyme)

- 1 cup flour

- 1 cup breadcrumbs

- 1 egg (may require 2 eggs depending on size of eggplant), beaten 

- pepper

- salt 

1. Cut the eggplants into chips (depending how thick you want them to be, we found that it was nicer as fat chips instead of thin chips, also saves time if you cut them into large sizes, otherwise will take too long to prepare!!) 

*if you are not using the eggplants straight away, make sure you soak them in water with salt to prevent from oxidising and turning brown.

2. To prepare breadcrumb mixture,  add pepper and herbs to 1 cup of breadcrumb and mix.

3. Coat eggplant chip with flour then beaten egg then breadcrumb mixture.

(*might want to have a small bowl of water to wash ur hands in between as the mixture tends to stick to your fingers!)

4. Deep fry chips with hot oil for several minutes. (we just used a small saucepan and did a few batches)

5. Salt to taste

They were so awesome (if I may say so myself) that we made them again later that week!