Eggplant now holds a cherished place in our kitchens. Whether marinated, fried, pickled, in escalope form, with sauce, steamed, in omelets, or as a spread, eggplant lends itself to countless culinary creations, always resulting in delightful dishes. Thus, when bombarded by Instagram’s incessant display of fried, breaded, and sauced eggplant, I couldn’t resist trying it myself.

Herein lies the result, unsurprisingly delightful and worthy of repetition. The process is simple: first, roast the eggplant, then peel it, let it cool slightly, gently flatten without breaking it, coat with flour, beaten egg, and breadcrumbs, and finally, fry it. For roasting, there are two options: if preparing one or two eggplants and equipped with a gas stove, you can char them directly over the flame, as detailed in the recipe below; for larger quantities, roast them whole in the oven at 180°C for 20-25 minutes or until tender.

At the base of the dish, I’ve placed a simple white bean puree, but you could opt for any Solanaceae accompaniment: hummus of any variety, roasted cherry tomatoes, tomato sauce with a twist, or other spreads. Alternatively, enjoy it as a schnitzel, paired with salad, rice, or mashed potatoes. For a finishing touch—completely optional but adding flair—add a dash of sriracha and some thinly sliced green onions.

Time: 35 minutes

Difficulty: Keeping the eggplant intact


For 2 servings as a starter

For the eggplant

  • 1 medium eggplant
  • 1 heaping tablespoon of flour
  • 1 small egg
  • 2 tablespoons of breadcrumbs or panko
  • Cooking oil for frying
  • Sriracha sauce
  • Green part of a spring onion
  • Salt
  • Black pepper

For the white bean puree

  • 300g cooked white beans
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini or alternatively 1 tablespoon peanut butter
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Black pepper


  1. Preheat and Char the Eggplant
  • Wash the eggplant and place it directly over the flame of the gas stove, using a grill if available, over medium heat.
  • Turn the eggplant with metal tongs as it cooks. The flesh should be tender and evenly cooked (if the skin chars, it’s not an issue). Remove from heat and let it cool.
  1. Prepare the White Bean Puree
  • Meanwhile, blend all the ingredients for the puree using a blender or food processor until smooth. Season with salt and pepper to taste and set aside.
  1. Peel and Flatten the Eggplant
  • Peel the eggplant and gently flatten it with a fork to achieve a thickness of approximately 1 cm, ensuring the flesh remains attached to the stem. If there’s excess moisture, place it in a colander for 5-10 minutes to drain.
  1. Fry the Eggplant
  • Heat a finger’s depth of cooking oil in a deep-sided skillet or pot over medium heat.
  • Pat the eggplant dry with paper towels on both sides and season with salt and pepper. Dredge it in flour, then dip it in beaten egg seasoned with a pinch of salt and pepper, and finally coat it in breadcrumbs or panko, handling it carefully to prevent breakage.
  • Fry the eggplant on both sides until golden brown. Remove and drain on a plate lined with paper towels.
  1. Assemble and Serve
  • Serve the fried eggplant hot on a bed of white bean puree. Finish with a drizzle of sriracha and thinly sliced green onions.


Eggplant, with its rich history and remarkable versatility, continues to captivate culinary enthusiasts worldwide. From its humble beginnings as a perceived toxic fruit to its esteemed status in various cuisines, this member of the Solanaceae family has truly undergone a flavorful transformation. Whether roasted, fried, stuffed, or pureed, the eggplant never fails to impress, offering endless possibilities for gastronomic exploration. So, the next time you encounter this vibrant purple vegetable, don’t hesitate to embark on a culinary adventure and savor the delights it has to offer.