Crispy Cornflake Aubergines with Tofu Aioli

If you’re looking for a delicious way to transform aubergines into something irresistibly crispy, this Crispy Cornflake Aubergine recipe is one you’ll come back to time and time again. Thick slices of aubergine are coated in a crunchy cornflake crumb before being baked or air fried until perfectly golden, then served with a creamy, garlicky tofu aioli that’s rich in protein and bursting with flavour.

This recipe delivers everything you want from comfort food—a satisfying crunch, creamy dip and plenty of flavour—while using simple plant-based ingredients. It’s perfect as a starter, side dish, light lunch or sharing platter, and makes a fantastic alternative to fried vegetables.

As a registered dietitian, I love recipes that make vegetables exciting without compromising on nutrition. By baking or air frying rather than deep frying, you can achieve a beautifully crisp coating while using much less oil. Paired with a protein-rich tofu aioli, this dish is balanced, nourishing and an easy way to increase your intake of plant foods.

Whether you’re cooking for family, entertaining guests or simply trying to eat more vegetables, these Crispy Cornflake Aubergines are guaranteed to be a hit.

Why You’ll Love This Recipe

• Crispy and crunchy without deep frying
• Creamy high-protein tofu aioli
• Easy enough for weeknight dinners
• Perfect for the oven or air fryer
• Rich in fibre
• A great way to enjoy more vegetables
• Naturally dairy-free and egg-free
• Packed with plant diversity
• Great as a starter, side dish or main meal
• Suitable for meal prep

Nutritional Benefits

A Great Source of Fibre

Aubergines provide dietary fibre, an essential nutrient that many people do not consume enough of. Fibre supports normal bowel function, helps nourish beneficial gut bacteria and contributes to feelings of fullness after meals. Large prospective cohort studies and systematic reviews consistently show that higher fibre intakes are associated with a lower risk of cardiovascular disease, type 2 diabetes, colorectal cancer and all-cause mortality.

Rich in Plant Diversity

Research into the gut microbiome suggests that regularly eating a wide variety of plant foods helps support a more diverse and resilient community of beneficial gut bacteria. This recipe contributes several different plant foods, including aubergine, corn, garlic, lemon and nutritional yeast, making it an easy way to increase your weekly plant diversity.

High in Plant Protein

Silken tofu provides high-quality plant protein containing all nine essential amino acids. Including a source of protein at meals can help promote satiety and contributes to the maintenance of muscle mass alongside regular physical activity. Soy foods are among the best-researched plant proteins and are recognised by organisations such as the British Dietetic Association, Academy of Nutrition and Dietetics and NHS as nutritious foods that can form part of a healthy dietary pattern.

Rich in Unsaturated Fats

Extra virgin olive oil contributes predominantly monounsaturated fats, which, when used in place of saturated fats, can help support healthy blood cholesterol levels. Olive oil is also a characteristic component of Mediterranean-style dietary patterns that are consistently associated with improved cardiovascular health.

A Source of Vitamin E

Olive oil provides vitamin E, a fat-soluble antioxidant that helps protect cells from oxidative stress and contributes to the normal function of the immune system.

Contains Potassium

Aubergines contribute potassium, a mineral involved in maintaining normal blood pressure, muscle function and nerve signalling. Increasing potassium intake through fruits and vegetables is encouraged as part of healthy eating patterns.

Naturally Rich in Protective Plant Compounds

The deep purple skin of aubergines contains anthocyanins, a group of naturally occurring polyphenols responsible for their vibrant colour. The best studied of these is nasunin, which has antioxidant properties. Diets rich in colourful fruits and vegetables provide a wide range of phytochemicals that are associated with better long-term health outcomes, although these compounds work as part of the overall dietary pattern rather than acting as individual “super nutrients.”

Provides Important Micronutrients

Together, the ingredients provide a range of vitamins and minerals including:

• Protein from silken tofu
• Calcium (if using calcium-set tofu)
• Iron from tofu and nutritional yeast
• Folate from aubergine
• Vitamin E from olive oil
• Potassium from aubergine
• Small amounts of B vitamins from nutritional yeast

Suitable for Many Dietary Patterns

This recipe is naturally:

• Vegan
• Dairy-free
• Egg-free
• Nut-free
• Easily adapted to be gluten-free by using certified gluten-free cornflakes

Ingredients

For the Crispy Cornflake Aubergines

• 2 large aubergines
• 2 tablespoons olive oil, for brushing
• 150g cornflakes, crushed into coarse crumbs
• 120ml unsweetened plant milk
• 3 tablespoons cornflour (cornstarch)

For the Creamy Tofu Aioli

• 300g silken tofu
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 3 tablespoons nutritional yeast flakes
• 2 garlic cloves
• ½ teaspoon salt

How to Make Crispy Cornflake Aubergines

Step 1

Preheat the oven to 200°C (180°C fan) or preheat your air fryer to 190°C.

Line a baking tray with baking paper if using the oven.

Step 2

Slice each aubergine into rounds approximately 1–1.5 cm thick.

Step 3

Place the crushed cornflakes into a shallow bowl.

In a separate bowl, whisk together the plant milk and cornflour until completely smooth.

Step 4

Dip each aubergine slice into the plant milk mixture before pressing firmly into the crushed cornflakes until evenly coated.

Arrange on the prepared baking tray.

Step 5

Lightly brush both sides of each coated aubergine slice with olive oil.

Bake for 30–35 minutes, turning halfway through, until golden brown and crispy.

Alternatively, air fry for 15–18 minutes, turning halfway through cooking.

Step 6

Meanwhile, prepare the tofu aioli.

Add the silken tofu, olive oil, lemon juice, nutritional yeast, garlic and salt to a blender or food processor.

Blend until completely smooth and creamy.

Taste and adjust the seasoning if needed.

Step 7

Serve the crispy aubergines immediately with the creamy tofu aioli for dipping.

Dietitian Tips

Don’t Over-Crush the Cornflakes

Leaving a few larger flakes creates an even crispier coating with plenty of texture.

Brush Rather Than Pour the Oil

A light coating of oil helps the cornflakes become beautifully golden while keeping the recipe lighter than deep frying.

Blend the Aioli Until Completely Smooth

Silken tofu becomes incredibly creamy when blended thoroughly, giving a mayonnaise-like consistency without the need for eggs.

Serve Straight Away

These are at their crispiest straight from the oven or air fryer.

Variations

There are lots of ways to customise this recipe depending on your tastes.

Try adding smoked paprika, onion powder, garlic powder, dried oregano or chilli flakes to the cornflake coating for extra flavour.

For the tofu aioli, stir through chopped parsley, basil or chives after blending, or add a pinch of chilli flakes for gentle heat.

Serving Suggestions

These crispy aubergines are incredibly versatile and pair well with:

• Fresh green salad
• Roasted baby potatoes
• Homemade wedges
• Couscous or quinoa salads
• Grilled vegetables
• Pitta bread
• Wraps
• Burgers
• Falafel
• Hummus
• Pickled onions
• Fresh herbs

Storage

Store leftover aubergines and tofu aioli separately in airtight containers in the fridge for up to three days.

Reheat the aubergines in the oven or air fryer until crisp again. Microwaving is not recommended as the coating will soften.

Frequently Asked Questions

Can I make these in the air fryer?

Yes. Air frying produces an exceptionally crispy coating while reducing cooking time. Cook at 190°C for around 15–18 minutes, turning halfway through.

Do I need to peel the aubergines?

No. The skin becomes tender during cooking and contains valuable fibre and antioxidant compounds.

Can I make this recipe gluten-free?

Yes. Simply use certified gluten-free cornflakes.

Can I prepare them ahead?

You can coat the aubergines a few hours before cooking and keep them refrigerated until ready to bake or air fry.

The tofu aioli can also be made one to two days in advance.

Is tofu healthy?

Yes. Tofu is one of the most extensively researched plant protein foods. It provides high-quality protein and can contribute calcium, iron and other important nutrients depending on the variety. Current evidence supports soy foods as part of healthy dietary patterns across all stages of life.

Top Tips for Perfect Crispy Aubergines

• Slice the aubergines evenly so they cook at the same rate.
• Press the cornflake coating firmly onto each slice.
• Brush lightly with oil to encourage browning.
• Don’t overcrowd the baking tray.
• Turn halfway through cooking for an even crisp.
• Blend the tofu aioli until silky smooth.
• Serve immediately for maximum crunch.

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Made This Recipe?

I’d love to hear how it turned out.

If you make these Crispy Cornflake Aubergines with Creamy Tofu Aioli, leave a star rating and review below and tag me on Instagram so I can see your creations. Your feedback helps others discover the recipe and supports my work in creating evidence-based vegan recipes that are as nutritious as they are delicious.