Eggplant and Avocado Fries
It’s amazing what one can do with bread crumbs. Breaded meats and fish never fail to tease the palate and satisfy the gut. From breaded pork or chicken to Japanese shrimp tempura, one can never go wrong picking these items from the menu. Vegetarians need not feel left out. Vegetables are great in breaded recipes as well, as in this duo recipe of eggplant and avocado. I have come to make shredded coconut a part of my breaded recipes, and this one’s no exception. As appetizer or snack, these “fries” are great for cocktail parties or formal dinners. Promise!
INGREDIENTS
One large Chinese eggplant, stem removed and sliced into 3-inch pieces (lengthwise)
One medium avocado, pitted and sliced into crescents
1/2 cup flour
3/4 cup Panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup shredded coconut
2 eggs, beaten
Salt and pepper to taste
Dip:
1/3 cup mayonnaise topped with a tbsp of sliced fresh cilantro
DIRECTIONS
Preheat oven to 425 degrees. Dredge the eggplant slices in the flour, then in the egg and finally in the mixture of Panko bread crumbs, grated Parmesan cheese, shredded coconut and salt and pepper. Place the eggplant slices into a flat baking pan lined with aluminum foil. Repeat the same process for the avocado slices. Put the pan in the oven and bake until the eggplant and avocado slices turn golden brown, about 15 minutes. Serve with the mayonnaise and cilantro dip.
my bay kitchen 