eggplant bites
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crispy aubergine bites

Veggies
75%
Time
45 min
Servings
20

Discover the ultimate appetizer: aubergine bites with smoky tomato sauce. These crispy, golden bites are packed with roasted aubergine, Parmesan, and a hint of chilli for a flavourful twist. Paired with a rich, smoky tomato sauce and tangy pickled onions, this Italian-inspired dish is perfect for parties, family gatherings, or a cozy night in. Easy to make, full of Mediterranean flavors, and guaranteed to impress.

eggplant bites

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Ingredients
  • 3 aubergines
  • 1 red onion
  • 100ml white wine vinegar
  • 1 tsp sugar
  • 120g grated Parmesan cheese
  • 1 garlic clove, crushed
  • 1 tbsp chilli flakes
  • 240g panko breadcrumbs
  • 1 egg
  • Oil for frying
Dressing ingredients
  • 2 celery stalks
  • 1 large carrot
  • 1 garlic clove
  • 2 tsp smoked paprika
  • 1 tin chopped tomatoes
  • 1 onion
Preparation

  1. Roast the aubergines:
    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Place the aubergines on the sheet and roast for 45 minutes until soft and tender.

  2. Make the tomato sauce:
    Finely chop the celery, carrot, and onion. Heat oil in a small pan and sauté the onion until translucent. Add celery and carrot and cook until the celery softens.
    Mince or crush the garlic and add it along with smoked paprika. Stir briefly, then add the tomatoes. Bring to a boil, then reduce heat and let simmer for at least 15 minutes (the longer it simmers, the better the flavor). Season with salt and pepper and let cool.

  3. Prepare the aubergine mixture:
    Cut open the roasted aubergines and scoop out the flesh. Place the flesh in a fine sieve over a bowl and press out as much liquid as possible. Mix the slightly cooled aubergine flesh in a bowl with grated Parmesan, crushed garlic, chili flakes, half of the panko, and the egg. Combine well and season with salt and pepper. Shape the mixture into small balls.

  4. Coat and fry:
    Put the remaining panko in a shallow dish and heat plenty of oil in a frying pan. Roll each ball in the panko to coat all sides, then fry in batches until golden brown, crispy, and cooked through.

  5. Serve:
    Arrange the crispy aubergine bites on a large platter with the tomato sauce as a dip on the side. Top with the sweet-sour red onion and some finely chopped parsley.