Fried Baby Eggplant with Sour Cream Dip is a crispy, golden appetizer that's easy to make and full of flavor. The crunchy breaded eggplant goes perfectly with the cool dip, making it a great side, snack or party dish.
About Baby Eggplants
Baby eggplants are smaller and softer than regular eggplants. They have a mild, slightly sweet flavor. Their thin skin and soft inside make them great for frying, roasting, or grilling.
They are 2–3 inches long, about the size of an egg, and are never bitter.
Small eggplants are also known as Indian Eggplant, Aubergine, Brinjal, Ratna, Bharta, Melanzana, Melongene, and Guinea Squash.
How to Square a Little Eggplant
I usually roast baby eggplants, but today my kids are coming over, and I have a case of these tiny eggplants. The easiest thing to do is make them crispy and serve them with a dip.
When I roast small eggplants, I cut them in half, season them, and bake them for 20 minutes.
However, to fry them, I need to remove most of the skin to help the breadcrumbs stick.
I squared the eggplant by slicing a thin piece off each side, removing about 90% of the skin. This creates flat surfaces on all sides, helping the breadcrumbs stick better.
You can choose to leave the stem on for easier handling or remove it.
We have recipes for Baby Eggplant Parmesan, Roasted Baby Eggplant Poppers, and a Traditional French Ratatouille made with these egg-shaped eggplants! You can pick them up in Homestead at the Redlands Market Village in South Miami. It's the only place I can find them locally.
What You Need
The eggplant is breaded with panko and fried, just like chicken cutlets.
Panko is a type of flaky breadcrumb available at most grocery stores. For this recipe, I’m using Italian-seasoned panko.
If you only have plain panko, season the eggplant slices before dredging them in flour. Sprinkle salt, pepper, dried oregano, and garlic powder on all sides, then continue with the recipe as usual.
For 4 appetizer servings:
If you can, make the dip up to 24 hours in advance. Store it in an airtight container in the refrigerator to let the flavors blend.
For The Dip
- Sour cream
- Parsley
- Dried thyme
- Garlic powder
- Fresh lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
For The Eggplant
- Baby purple eggplants or fairytale eggplants (the size of an egg)
- Kosher salt to taste
- black pepper to taste
- All-purpose flour, or rice flour for gluten-free
- Italian-flavored panko breadcrumbs
- Egg
- Vegetable oil
Fried Baby Eggplant
- Mix the dip ingredients in a small bowl. Add salt and pepper to taste. Cover and refrigerate until ready to serve. (The dip can be made a day ahead of serving advance.)
- Wash and pat dry the baby eggplants. With a sharp knife, trim off the tops and bottoms. Slice a thin strip from each side of the eggplants to peel and square them off, then cut each eggplant lengthwise into three even slices.
- Season the eggplant with salt and pepper.
- Put the flour in one shallow dish and the panko in another. In a small bowl, beat the egg.
- Dredge each eggplant slice in the flour, shaking off excess. Dip it into the beaten egg, then coat the slice in panko breadcrumbs.
- Heat a ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry the breaded eggplant, cooking for 2–3 minutes per side or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain.
- Serve warm with the dip.
Storage and Reheating
Let the fried eggplants cool completely before storing. Place them in an airtight container lined with a paper towel to absorb excess moisture and keep them from becoming soggy. Store in the refrigerator for up to 3 days.
On the stovetop, use a non-stick skillet over medium heat with a small amount of oil to crisp them up again.
You can also heat the eggplants in an air fryer at 375°F (190°C) for 5 minutes until warm.
Where To Buy Baby Eggplants in Miami
Redland Market Village in Homestead is a great spot for finding baby eggplants. Since Publix and Winn-Dixie don’t carry them, making the trip is worth it for fresh produce.
Catering to the local Hispanic community, the market offers a wide variety of fresh produce, spices, and specialty ingredients that are hard to find in mainstream grocery stores.
You’ll also find vendors selling fresh Florida Keys fish, homemade salsas, tamales, and other authentic foods, making it a great place to explore new flavors.
The market is open Thursday to Sunday.
Summary
This fried baby eggplant recipe with sour cream dip is a great mix of crunchy and creamy.
The eggplants are squared, coated in flour, egg, and seasoned panko breadcrumbs, then fried until golden and crisp.
The dip is a simple mix of sour cream, parsley, thyme, lemon, salt, and pepper.
I get baby eggplants at Redland Market Village in Homestead, Florida. You probably won’t find them in the Keys.
Serve the crispy eggplant with the cool dip for an easy and tasty snack or appetizer.
FAQ
Yes, you can bake the eggplant for a healthier option. Preheat the oven to 400°F (200°C), place the breaded slices on a baking sheet lined with parchment paper, and brush or spray lightly with oil. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Absolutely! Use gluten-free flour and gluten-free breadcrumbs or panko to make the recipe gluten-free.
You can use regular breadcrumbs, crushed crackers, or even finely crushed cornflakes as a substitute for panko.
You can make the sour cream dip a day ahead and store it in the fridge. However, fried foods are best enjoyed fresh. For the best texture and flavor, fry the eggplant just before serving.
Tiny baby eggplants are often called Indian eggplants, Thai eggplants, Graffiti eggplants, or Fairytale eggplants, depending on the variety.
Fried Baby Eggplant with Sour Cream Dip
Ingredients
For the Dip
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried thyme
- ½ tespoon garlic powder
- 2 teaspoons fresh lemon juice
- Kosher salt to taste
- Freshly ground black pepper
For The Eggplant
- 10-12 baby purple eggplants
- Kosher salt to taste
- black pepper to taste
- ¼ cup all-purpose flour
- 1 cup Italian-flavored panko breadcrumbs
- 1 large egg beaten
- Vegetable oil for frying
Instructions
FOR THE DIP
- Mix the dip ingredients in a small bowl. Add salt and pepper to taste. Cover and refrigerate until ready to serve. (The dip can be made up to 24 hours in advance.)1 cup sour cream, 1 tablespoon chopped fresh parsley, ½ teaspoon dried thyme, ½ tespoon garlic powder, 2 teaspoons fresh lemon juice, Kosher salt, Freshly ground black pepper
FOR THE EGGPLANT
- Wash and pat dry the baby eggplants. With a sharp knife, trim off the tops and bottoms. Slice a thin strip from each side of the eggplants to peel and square them off, then cut each eggplant lengthwise into three even slices.10-12 baby purple eggplants
- Season the eggplant on both sides with salt and pepper.Kosher salt, black pepper
- Pour the flour in one shallow dish and the panko in another. In a small bowl, beat the egg.¼ cup all-purpose flour, 1 cup Italian-flavored panko breadcrumbs, 1 large egg
- Dredge each eggplant slice in the flour, shaking off excess. Dip it into the beaten egg, then press it into the panko breadcrumbs to coat it evenly.
- Heat ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering.Vegetable oil for frying
- Fry the breaded eggplant, cooking for 2–3 minutes per side or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain.
- Serve warm with the dip.
Kyle says
We love baby eggplants! Will try this weekend. 😊