Eggplant Aubergine Croutons Recipe

Craving crunchy croutons but watching your carb intake? These Eggplant Aubergine Croutons are the perfect low-carb alternative! Made with small Japanese eggplants (the skinny kind!), they're incredibly versatile. Use them as a delicious substitute for bread croutons in your salads, or enjoy them as a satisfyingly crunchy chip with hummus. This recipe is a flavor explosion that's both healthy and satisfying!

Prep Time 15 mins
Cook Time 35 mins
Calories 240.2 kcal
Protein 0g
Rating 4.7 (3 Reviews)
Eggplant Aubergine Croutons 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eggplant Aubergine Croutons

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How to Make Eggplant Aubergine Croutons

  1. Preheat oven to 400°F (200°C).
  2. Wash and trim the eggplants, then slice them into ½-inch thick rounds.
  3. In a large bowl, toss the eggplant slices with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
  4. Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
  6. Remove from oven and let cool slightly before serving. Enjoy as a salad topping, hummus dippers, or alongside your favorite soup or dip!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

0g

Fat

18g

Carbs

0g