Goat-Cheese-and-Eggplant Crisps

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Yield: 2 dozen crisps Start to Finish 45 mins


  • 4 5 medium Asian eggplants
  • Salt
  • Freshly ground black pepper
  • 5 tablespoons  olive oil, divided
  • 6 ounces  goat cheese
  • 1/4 cup  finely chopped Greek olives
  • 1/2 cup  all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups  fresh bread crumbs
  • 6 cups  vegetable oil, for frying


1. Trim ends from eggplants and cut lengthwise into 24 1/4-inch-thick slices. Sprinkle lightly with salt and pepper. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add eggplant in single layer and cook until tender and golden, 2 to 4 minutes per side. Drain on paper towels. Repeat with remaining olive oil and eggplant.

2. Blend goat cheese and olives in small bowl. Place 1 heaping teaspoon in center of each eggplant strip. Wrap eggplant around cheese to enclose it completely.

3. Heat 3 inches vegetable oil in a heavy, deep saucepan over medium-high heat until it registers 375 degrees F on a frying thermometer.

4. Meanwhile, place flour in shallow bowl, egg in another shallow bowl, and bread crumbs in a third. Dip each eggplant package in flour, shaking off excess, then in egg and bread crumbs.

5. Fry eggplant packages a few at a time, turning, until golden on all sides, about 30 seconds. Drain on paper towels. Serve hot. Makes 2 dozen crisps.

Make Ahead Tip

  • Prepare and fry eggplant crisps. Cover and refrigerate overnight. Reheat on cookie sheet in 375 degrees F oven 10 minutes.

Nutrition Facts

  • cal.(kcal)120,
  • Fat, total(g)10,
  • chol.(mg)23,
  • sat. fat(g)3,
  • carb.(g)5,
  • pro.(g)3,
  • sodium(mg)69,
  • Percent Daily Values are based on a 2,000 calorie diet
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