Eggplant fries with Mango and beetrood ketchup


2 eggplants
1 cup bread-crumbs
½ cup parmesan, grated
1 spoon oregano herbs
¾ spoon garlic, grated
2 eggs
Olive oil
Belberry mango ketchup
Belberry beetroot ketchup

  1. Heat the oven at 220°C
  2. Take a baking tray and some baking paper
  3. Cut the eggplants in rectangular fries
  4. Mix the breadcrumbs with the parmesan, oregano, garlic and olive oil in a dish.
  5. Beat the eggs
  6. Take the eggplants and wallow them in the eggs
  7. Wallow the eggplants in the breadcrumbs with the parmesan
  8. Bake for 5 minutes, turn them around and bake for another 5 minutes until the fries are crispy.

Serve with the Belberry mango and Belberry beetrood ketchup and serve with a bit of coriander