Crispy Panko Eggplant and Rice

Eggplants or aubergines belong to the nightshade family of plants and are used in many dishes across the globe. Although, commonly considered a vegetable they’re technically a fruit as they are grown from a flowering plant and contain seeds. They are a nutrient dense food containing a good number of vitamins, minerals, and fiber in few calories. There are a few varieties of eggplants including the Chinese eggplant, which is longer and thinner. With a notable beautiful lavender hue and velvety taste that can elevate any dish. This crispy panko crusted Chinese eggplant recipe is simple to make and melt-in-your mouth delicious to eat.

Serves 2-3


  • 2x Chinese eggplant
  • 4 x 6oz haddock fillets
  • 1 bunch organic spinach
  • 2.5 cups short-grain rice
  • reduced sodium light soy sauce
  • 1/4 cup flour
  • 1 tsp corn starch
  • 1/2 cup panko bread crumbs
  • 1/4 cup of fresh water
  • salt
  • sesame seeds


How to make Panko crusted Eggplant:

  1. Wash and slice eggplant into 1/2 inch bite-size coins
  2. Gather two bowls and in one pour in the panko breadcrumbs and in the other bowl combine the flour, cornstarch, water and a pinch of salt.
  3. Dip the sliced eggplant into the flour mixture and coat both sides.
  4. Then, coat the eggplant on both sides in the panko breadcrumbs.
  5. Repeat, until all the eggplants are evenly coated.
  6. Air-fry at 390F for 6minutes and then turn. Check half-way depending on the thickness of the eggplant. Air-fry for 10minutes or until nice and crispy. Or, it can be cooked in the oven until crispy on the outside.

Prepared the haddock, rice and spinach

  1. Steam the haddock for about 12minutes or until tender.
  2. Wash and blanch the organic spinach
  3. Cook rice according to packaging instructions.
  4. Layer the rice on the bottom of the bowl, add the cooked haddock, spinach and egg plant. Lightly drizzle the soy sauce on top the fish and generously sprinkle the sesame seeds on the rice.


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