Jalapeño-Onion, Breaded Eggplant Sliders

Greetings Flavour Lovers,

I always thought that eggplant was a funny name for this intriguingly textured vegetable. Whether I would have it roasted, fried, or baked, I could never pinpoint in what about it exactly was “eggy”. Mystery solved:

Have you ever wondered why an eggplant is called like that? The most common is a purple eggplant, that despite being a fruit is eaten as a vegetable, and does not like an egg at all. However eggplant has more variaties [sic] of colors and shapes. A white eggplant is the one that suggests the origin of its name. White eggplant fruits look like goose eggs hanging from a bush. ~ Source: Natural Born Explorers

Well, my world has been turned upside down. Eggplant is a FRUIT?! Lesson of the day: Never stop learning. Now, onto the recipe!


What You’ll Need

2 Large ripe Aubergines (purple Eggplant)

1 cup bread crumbs

1/3 cup grated Parmesan

2 tsp salt

3 tbsps FlavourFull Creations Jalapeno-Onion Seasoning (Available in our Etsy Shop)

2 eggs

3 tbsps milk

1/2 cup oil for frying



1) Mix dry ingredients together and combine well with a fork.

2) Crack and lightly beat eggs and milk together. This will be the egg wash.

3) Slice eggplants into slices about 1 cm thick or 1/8 inch.

4) Once sliced dredge the eggplant in the egg wash then dip into the breadcrumbs. For a more breaded slider, dredge in crumbs then in egg wash then into the crumbs again.


5) Heat oil in a thick bottomed frying pan. DO NOT use all of the oil at once. Use enough oil to cover the bottom of the pan and the bottom side of the slider and replenish with each batch as needed.

N.B. the breadcrumbs will tend to settle in the oil and you may have to strain off and start fresh.

6) Watch the bottom of the slider until the breading is well-browned then flip and brown the other side.

7) Transfer onto a paper towel and allow to cool. These are best eaten a few hours later so that the flavours have a chance to come out.


To continue the flavour theme, take your fave cucumber or ranch dressing and as much FlavourFull Creations Jalapeno-Onion Seasoning as you desire/can handle and stir for cool yet spicy dip. Perfectly paired with the Eggplant Sliders.

Reserve leftover egg wash and crumbs for some deep fried shrimp or chicken. Shrimp po’ boys?

These are great on their own or as part of a focaccia stacker. We suggest some roasted red peppers and perhaps some raddicchio. The meaty texture of purple eggplant is very satisfying. You won’t miss those burgers one bit!


Like, follow, comment & share!

Until next time,

Mama FlavourFull

CONNECT with us on on Twitter @DiasporaKitchen & see all the spicy happenings @AlimaSauce.

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