Aubergine Croutons

Cooking time
Serves2-4 people

Got a spare aubergine? Not sure what to do with it? This recipe is genius. Great as a mini-side, or sprinkled on pasta, soup, salads or in sarnies.

2 ratings


  • 1 aubergine
  • 1-2 mug of milk or cool water
  • 1-2 mug of plain white flour or polenta
  • Sea salt
  • Freshly ground pepper
  • Any other spice you wish to add - chilli powder and cinnamon are nice
  • Olive oil
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1. Cut aubergine into 1cm slices. Quarter each slice. Place milk or water in a shallow dish. Dampen the aubergine slices. Mix flour or polenta with salt, pepper and any additional spices you might want to use. Place damp aubergines pieces in the flour, a few at a time, shake them through the flour to coat well.
2. Heat 1cm film of olive oil in a large frying pan. Add aubergine croutons little by little. Cook until golden on each side. Drain in a colander or on a slice of bread - my granny always uses the eal end for such occasions. Sprinkle over pasta, soup, salad or pack into houmous-filled pita bread. Delicious.
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