Aubergine Rounds

    15 min

    Savoury aubergine with a hint of spice. Serve as a starter, side, or use to top toasties with lots of melted cheese. I recommend grilling these rounds rather than frying, but they are delicious either way!

    47 people made this

    Serves: 6 

    • 85g (3 oz) polenta (cornmeal)
    • 1/2 teaspoon chilli powder
    • 1 teaspoon dried oregano
    • salt to taste
    • 1 aubergine, sliced into 1cm (1/2 in) rounds
    • 1L (1 to 2 pints) vegetable oil for frying

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a shallow dish, combine polenta, chilli powder, oregano and salt. Coat each aubergine slice in this mixture until thoroughly coated on both the sides. Shake off excess.
    2. Heat a small layer of oil in a large frying pan. When the oil is hot arrange a layer of the the aubergine rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over and fry until golden brown.
    3. Continue adding oil and frying the rounds until they are all fried. Alternatively, cook the aubergine rounds under the grill on a baking tray lightly greased with olive oil, turning over halfway through cooking. Serve hot or cold.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (35)


    I have no problem with this it sounded really yummy but Being from the US the names of veggies are different an aubergine here is an eggplant  -  28 Aug 2012


    This is a great eggplant recipe. Instead of frying, I baked them. I added 1 tsp seasoned salt, and 1/2 tsp tumeric to the coating. I also brushed the pieces with olive oil, then coated them. I placed them on a baking sheet lined with parcement paper. 400 degrees fo about 30-40 minutes, turning at the halfway point.  -  12 Jan 2009  (Review from Allrecipes US | Canada)


    YUM! This is the best. I played around with this recipe a little and came up with the following. I mixed the cornmeal with some whole wheat flour, added chili powder, garlic salt and oregano. I dipped the eggplant slices in better than eggs then in the dry mixture. I baked these on a well oiled cookie sheet until done. If you cut these slices thick enough, they don't taste dry at all. The thicker ones were moist on the inside and nicely cruncy on the outside. I am so glad eggplant is on sale right now so I can make this again next week.  -  20 Oct 2003  (Review from Allrecipes US | Canada)