Fried Eggplant Chips are prepared in a few minutes and are great to serve with an aperitif or as an appetizer! The best variety to use is the ‘perlina’ eggplant, which is long-shaped and suitable for chips, the flesh is firm, and the taste is sweeter than others. However, the classic long purple one is also fine, like the one I used in this recipe. If you like recipes with this vegetable, check out the Collection of Eggplant Recipes, you will find delicious and easy ones.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 254.83 (Kcal)
- Carbohydrates 7.99 (g) of which sugars 4.61 (g)
- Proteins 1.32 (g)
- Fat 25.26 (g) of which saturated 4.28 (g)of which unsaturated 19.68 (g)
- Fibers 4.11 (g)
- Sodium 390.31 (mg)
Indicative values for a portion of 44 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 perlina eggplant (or long black)
- 1 cup peanut oil
- 0.5 tsp fine salt
- 0.5 tsp dried oregano
Tools
- Kitchen Scale
- Cutting Board
- Mandoline
- Frying Pan
- Paper Towels
Steps
Wash the eggplant and slice it thinly with the mandoline or a knife if you don’t have one. If it’s fresh and seedless, you can skip the salting step to remove the bitter vegetable water. Pour the vegetable oil into the pan (preferably small with high sides), wait until it reaches the right temperature, and place the eggplant slices. As soon as they color, flip them and let them color on the other side as well. Collect them and place them on paper towels. Salt, sprinkle with oregano, and serve the Fried Eggplant Chips nice and crispy.
