Crispy Eggplant Fingers


  • 1 eggplant
  • 2 eggs
  • 3 tsp Parmesan cheese
  • ½ cup oat flour
  • 1 tbsp olive oil
  • Salt, pepper, garlic powder, oregano and spices
  • 6 tbsp Greek yogurt
  • 1 tsp ground garlic
  • 1 tsp soy sauce
  • ½ lemon
  • Salt and spices
  • Cut eggplant into small strips or sticks.
  • In a bowl, soak cut eggplant sticks in cold water and 1 tablespoon salt for approximately 15 Minutes (to reduce eggplant’s bitterness). Set aside.
  • In a separate bowl, beat the eggs along with the Parmesan cheese, salt and spices to taste. Set aside.
  • On a cutting board or plate, spread the oat flour.
  • Dip the eggplant sticks in the egg mixture and dredge through oat flour. Repeat this step with all the eggplant sticks.
  • Drizzle eggplant sticks with olive oil (preferably in a spray).
  • On the Instant Vortex control panel, press Roast, set the time the time to 12 Minutes and the temperature to 340˚F (170˚C). Press Start.
  • Flip the sticks over and cook again for approximately 10-12 Minutes, until golden brown.
  • Mix all the sauce ingredients to serve with eggplant sticks.
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