Description
These crispy eggplant bites are golden on the outside, tender on the inside, and served with a glossy sweet and sour dipping sauce. Perfect as an appetizer, snack, or flavorful side dish made easily in the air fryer or oven.
Ingredients
1 lb Chinese or small Italian eggplants
1 tsp coarse sea salt
2 large eggs, whisked
8 tbsp potato starch or tapioca starch
3/4 cup panko breadcrumbs
4 tbsp avocado oil or oil spray
3 tbsp distilled white vinegar
2 tbsp white sugar
1 tbsp ketchup
1 to 1 1/2 tbsp pineapple-mango jam or apricot jam
2 tsp light soy sauce
2 tbsp water
Instructions
- Trim the eggplants and slice them into rounds slightly thicker than 1 inch.
- Place the slices in a bowl, toss with sea salt, and let rest for 15 minutes. Pat dry thoroughly.
- Prepare three separate bowls with whisked eggs, potato starch, and panko breadcrumbs.
- Dip each eggplant slice into the egg, coat in starch, dip back into the egg, and press into the panko breadcrumbs until fully coated.
- For the air fryer method, spray the basket with oil and arrange the eggplant in a single layer. Spray the tops generously and cook at 400°F for 6 minutes. Flip, spray again, and cook for another 3 minutes.
- For the oven method, preheat the oven to 425°F and lightly oil a lined baking sheet. Arrange the coated eggplant slices, spray the tops with oil, and bake for 12 minutes. Flip, spray once more, and bake an additional 6 minutes.
- Transfer the cooked eggplant to a wire rack to keep the coating crisp.
- To make the sauce, combine the vinegar, sugar, ketchup, jam, soy sauce, and water in a small saucepan. Simmer over medium heat while stirring until glossy and slightly thickened.
- Serve the crispy eggplant bites warm with the sweet and sour sauce on the side.
Notes
Add garlic powder or smoked paprika to the panko breadcrumbs for extra flavor.
Use spicy chili jam instead of apricot jam for a spicy variation.
Zucchini slices or cauliflower florets can be substituted for eggplant.
Top with sesame seeds or sliced green onions before serving.
For a gluten-free option, use gluten-free panko and tamari instead of soy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the air fryer at 375°F for 3 to 4 minutes or in the oven at 400°F until crispy.
Keep the sauce refrigerated separately and warm gently before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Fryer or Bake
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 95 mg
