Crispy eggplant sticks, a perfect summer recipe for dinners with friends or family. Crispy outside, creamy inside.
Prepare the batter by mixing flour and water, add curry and salt, and let it rest.
Dip each eggplant stick first in the batter, draining the excess, then in the breadcrumbs mixed with breadcrumbs, poppy seeds, parmesan, and herbs.
Place the sticks on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C until golden brown.
Baking tray
Parchment paper
Consume immediately to maintain crispness.
Perfect for summer dinners, vegetarian and light.
Italy, Lazio
| Energy (kcal) | 133.2 |
| Carbohydrates (g) | 29.16 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 0.3 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 4.62 |
| Fiber (g) | 1.4 |
| Sale (g) | 0.01 |
