If you have been to the Groove Train recently, you probably left pretty unsatisfied and annoyed that you spent all that money on a crap meal. I keep returning to the Groove Train, because I absolutely love their eggplant chips. For me the chips are the main meal, I order everything else just so I don’t look like an idiot pigging out on eggplant chips and coke zero while my husband (who hates the Groove Train) watches on.
Well recently, we have had some major budget cuts announced in our household, this means Groove Train visits have had to stop. I figured the next best thing would be to try making these at home. I haven’t tried this as I was worried they’d end up to be one hot, soggy, oily mess (that I would have to clean up) – but guess what? My eggplant chips kicked butt! These are a-w-e-s-o-m-e (cheerleaders, human pyramids and pompoms kind of awesome).
I am one happy camper 🙂
- 1 small eggplant
- 1 egg + 1 teaspoon water (beat together)
- 2 tablespoons plain flour (substituted with LC flour if desired)
- 3 tablespoons Parmesan cheese
- 2 tablespoons seasoned bread crumbs (I used LC bread crumbs)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- Oil for frying
Cut off the sides of the eggplant about an inch and a half thick. Cut each piece into strips to form ‘chips’ (French fries if you’re not Aussie). I threw out the centre spongy bit as I was worried it would absorb too much oil.
Mix cheese, bread crumbs, garlic powder, paprika and black pepper together in a large bowl.
Heat enough oil for deep frying in a small pot.
Coat the chips lightly in plain flour, shake off excess flour. Dip chips in egg and coat with Parmesan mixture. Drop into hot oil and fry until golden brown on all sides. Drain the chips on some kitchen paper and serve hot. Enjoy!