Eggplant Polenta Chips

    50 minutes

    Eggplant is sliced into chips, then battered and fried. The polenta gives these a nice crunch.

    30 people made this

    Serves: 6 

    • 2 cups (250g) plain flour
    • 1 cup polenta
    • 1 pinch cayenne pepper, or to taste
    • 1 pinch salt and pepper to taste
    • 2 eggs, beaten
    • 3 tablespoons vegetable oil
    • 2 eggplants, peeled and sliced into chips

    Preparation:15min  ›  Cook:10min  ›  Extra time:25min  ›  Ready in:50min 

    1. In a shallow bowl, stir together the flour, polenta, cayenne pepper, salt and black pepper. Place the eggs in a separate bowl.
    2. Heat the oil in a large frypan over medium heat. A few at a time, dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg and back into the flour mixture.
    3. Fry the eggplant in the hot oil until golden brown. Drain on paper towels, and serve immediately.

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    Reviews in English (27)


    Bland, but much better with extra salt, pepper & garlic powder added to flour mixture. I had extra zucchini so "french fried" it as well; it turned out FAR SUPERIOR to the eggplant. The zuccini was a HIT WITH OUR 5 YEAR OLD!  -  25 Aug 2002  (Review from Allrecipes USA and Canada)


    Pretty messy to make, tasted pretty good but bland and not worth all the effort in my opinion. Maybe would be better with some spices added to the cornmeal/flour coating.  -  11 Aug 2002  (Review from Allrecipes USA and Canada)


    This tasted good using StoveTop cornbread stuffing (processed finely) instead of the flour mixture, and had a lot of flavor. I cut them in 1/2 inch thick circles instead of julienne-style, and used mayo for dipping. Even my 12-year-old and 3-year-old liked them.  -  09 Dec 2008  (Review from Allrecipes USA and Canada)