Recipes

Eggplant chips

Fun to make, fun to eat!

Eggplant chips

Method

  1. Preheat the oven to 180°C. Line a baking sheet with baking paper and spray with a little canola oil.
  2. Place the eggplant pieces in a large bowl and cover with the milk. Soak for about an hour.
  3. Place polenta into a shallow dish. Shake off excess milk from some eggplant pieces and coat in the polenta.
  4. Transfer coated pieces to the prepared baking tray. Repeat with remaining eggplant.
  5. Place tray in oven and bake for about 15-25 minutes or until golden, turn the bites once during cooking.

Serve with a side of homemade tomato ketchup

$1.87 per serve as at Oct 2017

 

Portions

Ensure portion sizes are appropriate for the age of the children. Serve half the amount for younger children or a smaller portion.

Eggplant chips

To serve

To serve: 4

You need

  • 1 large eggplant, peeled and cut into ½ inch batons
  • 1 ½ cups low fat milk
  • 1 cup polenta
  • canola oil

Method

  1. Preheat the oven to 180°C. Line a baking sheet with baking paper and spray with a little canola oil.
  2. Place the eggplant pieces in a large bowl and cover with the milk. Soak for about an hour.
  3. Place polenta into a shallow dish. Shake off excess milk from some eggplant pieces and coat in the polenta.
  4. Transfer coated pieces to the prepared baking tray. Repeat with remaining eggplant.
  5. Place tray in oven and bake for about 15-25 minutes or until golden, turn the bites once during cooking.

Serve with a side of homemade tomato ketchup

$1.87 per serve as at Oct 2017

 

Portions

Ensure portion sizes are appropriate for the age of the children. Serve half the amount for younger children or a smaller portion.

Eggplant chips

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The Fuelled4life team.