Chunky Eggplant Fries

Method (click to mark as completed)

Serves: 4 (As a side)

Preparation Time: 15 minutes

Cooking Time: 15 minutes

1. Trim the top off the eggplant and discard. Slice the eggplant lengthways into 1.5cm thick slices. Cut each slice into 1.5cm batons, then cut each of these batons in half across the middle. You should have around 36 pieces, each around 6cm long.
2. Place the eggs, breadcrumbs and flour in three separate bowls. Whisk the eggs with a tablespoon of water, and season the flour with salt and pepper.
3. Dip each eggplant piece in egg, then dredge in flour to coat well. Dip in egg once more, then coat evenly in breadcrumbs. Repeat with all the eggplant chips.
4. Transfer to the air fry rack and slide into the middle shelf of toaster oven. Air-fry for 15 minutes, turning the chips and the rack for even cooking.
5. When deep golden brown all over, remove eggplant chips from the toaster oven and season with extra salt and pepper if desired. Serve with a dipping sauce.

Completed steps (click to remove last step)