Who says aubergine has to be bland? With this Crispy Aubergine recipe, we turn the humble vegetable into a golden, crunchy star that’s sure to steal the show. Baked, not fried, this dish is all about achieving that perfect crispy top, with the aubergine still tender on the inside. It’s a healthier alternative to fried dishes, and you won’t miss the oil at all!
To make the aubergine crispy and delicious, we coat it in a simple batter made with flour, soy milk, and a blend of garlic, paprika, oregano, and salt. Then, we give it a generous coat of panko breadcrumbs for that satisfying crunch. After a quick roast in the air fryer, the result is a golden, crispy aubergine that’s packed with flavour.
Serve it with your favourite sauce – a garlicky tomato sauce is the perfect match, enhancing the crispy texture and creating a truly delicious bite. Whether you’re a long-time aubergine lover or just looking to try something new, this recipe is sure to become a favourite.
Vegetarian Schnitzel
This crispy aubergine recipe is a perfect vegetarian alternative to the traditional schnitzel. With its golden, crunchy coating and tender interior, it gives you all the satisfying textures of the classic dish but without the meat. The aubergine absorbs the flavourful batter and panko breadcrumbs, creating a deliciously crispy crust that’s hard to resist. Whether you’re vegetarian, looking to cut back on meat, or simply craving a lighter version of schnitzel, this aubergine “schnitzel” offers a wholesome, plant-based twist on a beloved favourite. It’s a great way to enjoy a familiar comfort food with a modern, healthy spin
Tips
- Choose a firm aubergine – Softer ones can be too watery and may fall apart after roasting.
- Roast ahead – You can roast the aubergine earlier in the day and store it in the fridge. It holds its shape better when flattened cold.
- Control moisture – Don’t skip patting it dry with kitchen paper. Less moisture means a crispier finish.
- Add a drizzle of oil before cooking – This helps to achieve that golden, crunchy finish without frying.
- Best served fresh – These are at their crispiest straight out of the air fryer.
Swaps
Milk: Any unsweetened plant milk (like oat or almond) works fine. Regular dairy milk is also an option.
Panko breadcrumbs: You can use regular breadcrumbs, but they won’t be quite as crispy. For gluten-free, use crushed cornflakes or GF panko if available.
Spices: Add cumin or chilli flakes if you like a bit of a kick. Swap paprika for smoked paprika for more depth.
Storage
Fridge: Once your crispy aubergine has cooled down, store it in an airtight container in the fridge for up to 2-3 days. The crispy coating might lose some crunch but will still be delicious.
Reheat: Reheat in the air fryer at 180°C for 5-7 minutes to bring back some of the crispiness. You can also heat it in the oven at 180°C for about 10 minutes, placing it on a baking tray to keep it from getting soggy.
More Aubergine Recipes
Crispy Aubergine
Ingredients
- 1 aubergine
- 40 g panko breadcrumbs
For the batter
- 30-40 g flour
- ~60ml milk I have used soy milk
- 1 tsp garlic
- 1/2 paprika
- 1/2 oregano
- 1/4 salt
Instructions
- Roast the aubergine in the air fryer at 180C for 20 mins.
- Peel the aubergine carefully (I leave the top so it will be easier to handle).
- Squish the aubergine with a fork, very gently so it goes flat, the thinner the better but be careful with it, don’t over flatten it, as you want to maintain the shape.
- Tap the aubergine with some kitchen roll to absorb the excess moisture.
- In a bowl add the batter ingredients and mix until all the ingredients are well incorporated.
- In another bowl add the panko breadcrumbs.
- Now coat the aubergine in the batter and the in the panko breadcrumb.
- Transfer in the air fryer for another 25-30 min or until golden.