Crispy Eggplant Bites Recipe
Piquillo peppers, tomato jam, goat cheese, arugula, sherry vinaigrette, balsamic drizzle
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Ingredients
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Crispy Eggplant Bites
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Lay them out on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.
- 2
Prepare the Breading Station
Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Make sure to season the flour with a pinch of salt.
- 3
Bread the Eggplant
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels. Dip each slice first into the flour, then into the eggs, and finally coat with panko breadcrumbs.
- 4
Fry the Eggplant Bites
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded eggplant bites in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- 5
Prepare the Serving
On a serving platter, layer the crispy eggplant bites. Top each with a slice of piquillo pepper and a small dollop of goat cheese. Scatter arugula around the bites and drizzle with sherry vinaigrette and balsamic drizzle.