Crispy and Sweet Eggplant Tapas

4
00:30

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.

Ingredients

Eggplant Chips

0.5 l Oil, for frying

1 pcs. Eggplant

100 gram Flour

0.5 tsp. Salt

Topping

100 gram Cream cheese

100 gram Liquid honey or maple syrup

Steps

1
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.

2
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.

3
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.

4
Plate

Spread about 1 teaspoon of cream cheese on each chip and drizzle with a little bit of honey or maple syrup.

Notes

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

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