Crispy Chilli Aubergine Fingers Recipe

Prepare aubergines

Wash the aubergines and trim both ends. Slice each aubergine lengthwise into 8–10 long finger-sized sticks about 1.5–2 cm thick. If the aubergine seems very seedy or watery, lightly salt the pieces and place them in a colander for 15 minutes to draw out moisture; then pat dry with paper towels.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, cold water, egg, 1 tsp fine salt and 1/2 tsp black pepper until smooth. Batter should be slightly thick but runny enough to coat evenly — add up to 1–2 tbs more water if too thick.

Prepare coating

In a shallow dish combine the panko breadcrumbs, plain dried breadcrumbs (if using), garlic powder and onion powder. Toss to combine so the seasoning is distributed evenly.

Heat oil

Pour oil into a deep heavy-bottomed pan or Dutch oven to a depth of about 4–5 cm. Heat over medium-high to 180°C (350–360°F). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and turn golden within 30–40 seconds.

Batter and coat

Working in batches (do not overcrowd), dip each aubergine finger into the batter, letting excess drip off, then press into the panko mixture so the breadcrumbs adhere completely. For an extra-crispy double layer, you can dip the panko-coated finger briefly back into batter and re-coat with panko.

Fry until crisp

Carefully lower 5–6 coated aubergine fingers into the hot oil so they have space and the oil temperature doesn't drop drastically. Fry for 3–4 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon or spider and place on a wire rack set over a baking sheet or on paper towel-lined tray to drain. Sprinkle lightly with 1 tsp finishing salt while still hot. Repeat with remaining aubergine fingers, keeping cooked pieces warm in a 90–100°C oven if desired.

Make seasoning

While frying the final batch, combine the chilli flakes, mild chilli powder (if using), ground sichuan peppercorns, smoked paprika, caster sugar, ground cumin, fine sea salt, dried minced garlic, dried chives and toasted sesame seeds in a small bowl. Mix thoroughly so spices are evenly distributed.

Toss aubergine with seasoning

Place a handful of hot drained aubergine fingers into a large bowl or shallow serving dish, sprinkle 1–2 tsp of the hot dry seasoning over them (adjust to heat preference), and toss gently to coat. The residual oil on the aubergine will help the dry seasoning cling. Continue adding cooked aubergine and seasoning in batches until all are coated. Taste one and add more seasoning if desired.

Transfer the seasoned aubergine fingers to a serving platter. Garnish with chopped coriander, a scattering of extra toasted sesame seeds and lime wedges on the side. Serve immediately with spicy mayo or your preferred dipping sauce.

Storage note: Leftovers are best reheated in a hot oven (200°C / 400°F) on a wire rack for 8–10 minutes to restore crispness. The dry seasoning can be stored airtight for up to 2 weeks.