Grilled eggplant with cheese

Instructions

• • Peel the eggplant and cut them lengthwise into 3-cm-thick slices. Cut each slice into 3-cm-thick strips, and then cut each strip in half to create eggplant fries.
  • In a bowl, whisk the eggs and season with salt and pepper. Dip the eggplant fries in the eggs, then coat them in panko breadcrumbs.
  • Line the fries on a baking sheet covered with baking paper. Drizzle the fries with olive oil and bake in a preheated oven, with heat from both top and bottom, at 180°C for 10-15 minutes, or until they are golden and crispy. Sprinkle sea salt over the hot eggplant fries.
  • Prepare your dip by mixing Puck Cream Cheese Spread – Cheddar Taste with Italian seasoning, lemon zest, and chilli flakes if using.
  • Serve the dip with the eggplant fries.