Prepare the batter by mixing flour and water, add curry and salt, and let it rest.
Dip each eggplant stick first in the batter, draining the excess, then in the coating made with breadcrumbs, poppy seeds, parmesan, and herbs.
Place the sticks on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C until golden brown.
Baking sheet
Parchment paper
Consume immediately to maintain crispiness.
Perfect for summer dinners, vegetarian and light.
Italia, Lazio
| Energy (kcal) | 133.2 |
| Carbohydrates (g) | 29.16 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 0.3 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 4.62 |
| Fiber (g) | 1.4 |
| Sale (g) | 0.01 |
