Original and Irresistible Fried Eggplant Skewers

This recipe turns eggplants into crisp, savory skewers with a well-seasoned coating made from breadcrumbs, flour, paprika, rosemary, salt, and pepper. The eggplant is first salted to draw out excess moisture, then threaded onto skewers in a ribbon-like shape, coated generously, before it is fried. Serve them with mayonnaise on the side, and you’ve got a snack for aperitivo hour or a fun starter for a casual dinner.

What Are Eggplant Skewers?

Eggplant skewers are easy to serve, easy to dip, and somehow manage to feel playful and a little dramatic at the same time. Eggplant is technically a fruit, and despite its glamorous purple exterior, it is basically a sponge with a degree in absorbing flavor. That’s why salting it first matters here, it helps tame excess moisture so you get crispier results instead of a soggy breadcrumb situation.

Pro Tips for the Best Eggplant Skewers

• Eggplant contains a lot of moisture, and if you send it into the coating stage without dealing with that first, the breadcrumbs can struggle to stick properly, and the frying can get messy. Salting the slices and letting them rest helps draw out water and improves the final texture.
• After the salted eggplant has rested, give it a good blot with a clean kitchen towel or paper towels. This removes the moisture that’s been drawn out and helps the coating cling better.
• Don’t just roll the skewers around in the bowl and hope for the best. Press the breadcrumb mixture onto the eggplant with your hands so it really sticks. Since the eggplant is shaped on a skewer, some folds and curves can be missed if you rush this step.
• Pair with more than just mayonnaise if you want. But garlic yogurt sauce, spicy aioli, herby sour cream, or even a tomato-based dip can all work well here.

Frequently Asked Questions

Can I use a different coating for eggplant skewers?

If you want a coarser, crunchier finish, panko breadcrumbs are a great swap for standard breadcrumbs. You can also add grated Parmesan, chili flakes, garlic powder, or dried oregano to the crumb mixture for a different flavor profile. The important part is keeping a dry, well-seasoned coating that will cling to the eggplant and crisp up nicely in the oil.

Can I air-fry eggplant skewers?

Yes, and it’s a handy option if you want less oil and easier cleanup. Arrange the skewers in a single layer in the air fryer basket, spray lightly with oil, and cook until crisp and golden, turning halfway through if needed.

What kind of eggplant works best for this recipe?

Choose eggplants that feel firm, have smooth skin, and aren’t wrinkled or soft in spots. Fresh eggplant will hold its shape better and generally taste sweeter and cleaner.

Why is my coating falling off?

Usually, it’s because the eggplant is still too wet, the coating wasn’t pressed on well enough, or the oil temperature wasn’t right. Another culprit can be moving the skewers too much in the pan too soon. Let the coating set for a moment as it fries before turning them, and use gentle hands when flipping.

Can I use zucchini instead of eggplant?

Zucchini contains a lot of water and softens more quickly, so the skewers may be more delicate. If you try it, slice the zucchini thick enough to hold up and salt it briefly to draw out some moisture before coating.

How to Store Leftover Eggplant Skewers

If you have leftovers, let the skewers cool completely before storing them. Place them in an airtight container and refrigerate for up to 2 days. To reheat, skip the microwave if you want to preserve as much crispness as possible. A hot oven or dry skillet is a much better choice. Heat until warmed through and re-crisped on the outside.

How to Make Fried Eggplant Skewers

Step 1

Step 1

Wash the eggplants, trim off the ends, and slice them lengthwise into long slices. Sprinkle the slices with salt, cover them with a clean kitchen towel, and let them rest for about 30 minutes.

Wash the eggplants, trim off the ends, and slice them lengthwise into long slices. Sprinkle the slices with salt, cover them with a clean kitchen towel, and let them rest for about 30 minutes.

Step 2

Step 2

Once the resting time is up, uncover the eggplant, and cut each slice into two long strips. Take one strip of eggplant and weave it onto a skewer by passing the skewer through the strip several times. The goal is to create a folded, slightly ruffled shape rather than a flat one.

Once the resting time is up, uncover the eggplant, and cut each slice into two long strips. Take one strip of eggplant and weave it onto a skewer by passing the skewer through the strip several times. The goal is to create a folded, slightly ruffled shape rather than a flat one.

Step 3

Step 3

In a bowl, mix breadcrumbs, flour, paprika, dried rosemary, salt, and pepper. Take each eggplant skewer and coat it in the breadcrumb mixture.

In a bowl, mix breadcrumbs, flour, paprika, dried rosemary, salt, and pepper. Take each eggplant skewer and coat it in the breadcrumb mixture.

Step 4

Step 4

Place the coated skewers into the hot oil, and fry them until they’re golden brown, turning gently so they color evenly.

Place the coated skewers into the hot oil, and fry them until they’re golden brown, turning gently so they color evenly.

Step 5

Step 5

Serve them warm with a bowl of mayonnaise on the side for dipping.

Serve them warm with a bowl of mayonnaise on the side for dipping.

Step 6

Step 6

Enjoy!

Enjoy!