Crispy and Sweet Eggplant Tapas


Eggplant sliced thinly and fried to crispy chips. Topped with a little cream cheese and honey.

Crispy, sweet and salty – a perfect little tapas dish, appetizer, snack or starter.


Eggplant Chips

0.5 l Oil, for frying

1 pcs. Eggplant

100 gram Flour

0.5 tsp. Salt


100 gram Cream cheese

100 gram Liquid honey or maple syrup


Preheat the oil
Add about 1-1½ cm of oil to a skillet. ½ litre is enough for the 28 cm pan. Set the pan to 170 °C and allow the oil to heat up.
Prepare the eggplant
Rinse the aubergine and cut into thin even slices, as thin as possible. Mix the flour and salt in a shallow bowl. Toss the eggplant slices in the flour. Gently shake off any excess flour.
Fry the chips
Add some of the eggplant slices to the oil. Fry for 5-6 minutes, turn every minute or so. When they stop sizzling and start to turn golden, they are ready. Place the chips on paper towels or similar and leave to cool. Repeat until all the chips are cooked.
Spread about 1 teaspoon of cream cheese on each chip and drizzle with a little bit of honey or maple syrup.


You can make them gluten-free version by replacing the all-purpose flour with rice flour or corn starch.