Yumi’s Eggplant Chip Wraps with Garlic Dip

 Endless Possibilities with Yumi’s Traditional Garlic

Makes 4



2 small eggplants, cut into long batons about 3cm thick
1 cup plain flour
1 egg whisked with a splash of milk
1 cup dried breadcrumbs
Fresh figs, sliced
1 x 200g tub Yumi’s Traditional Garlic Dip
Mountain bread, to serve
Oil, to deep fry


  1. Dust eggplant batons on flour, brushing off any excess.  Dip into the egg wash then roll in breadcrumbs to coat.
  2. Deep fry eggplant chips, drain on paper towel and season with sea salt.
  3. To assemble the wraps, spread a generous amount of Yumi’s Traditional Garlic Dip onto each wrap.  Top with a handful of rocket, sliced figs, a sprinkle of walnuts and the eggplant chips.  Roll to enclose and serve immediately.
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