Crusty lupin crumbed zucchini and aubergine bites

Crusty lupin crumbed zucchini and aubergine bites

Prep time: 30 mins, Serves: 6 as meze platter

(GF) (V)


  • 200g lupin flake (2 cups)
  • 2-3 zucchini, sliced lengthways 1/2cm thick
  • 1 aubergine, cut into 1cm slices
  • 150g  flour (use rice flour for a gluten-free option)
  • ¼ tsp cayenne pepper
  • 1 tbsp nutritional yeast (optional)
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 350ml milk of choice
  • Salt & Pepper seasoning to taste
  • Olive oil for shallow frying



  1. Combine rice flour garlic powder, nutritional yeast, cayenne, salt and pepper in a bowl and mix.
  2. Set up an assembly line: rice flour and spices in one bowl, milk in another, and lupin flakes in a third.
  3. Dip each zucchini slice and aubergine slice in the flour, then the milk, then finally into the lupin flakes pressing lightly to coat.
  4. Heat 1 cm of olive oil in a large frying pan over medium-high heat.
Note: Maybe oven baked if preferred. Place on a greaseproof lined baking tray and  bake in a hot preheated oven at  210°C for approximately 15 - 20 minutes or until golden brown. Best served hot from the oven.
Previous Recipe Next Recipe