Name: Deep-fried eggplant fingers with aioli
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: Aioli; 1 egg yolk; 1 tablespoon white wine vinegar; 1 clove garlic, crushed; 1 teaspoon dijon mustard; 3/4 cup olive oil; 1 teaspoon lemon juice; Deep-fried eggplant fingers; 2 medium eggplants; salt; 1/2 cup plain flour; 2 eggs, lightly beaten; 1/4 cup milk; 2 cup fresh breadcrumbs; vegetable oil, for deep-frying

Deep-fried eggplant fingers with aioli

Indulgent and delicious deep-fried eggplant fingers with creamy homemade aioli are a tasty alternative to potato fries and are sure to go down a treat with the whole family.

Serves 6

Prep

25M

Cook

15M

Total

40M

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Ingredients

Aioli

1 egg yolk

1 tablespoon white wine vinegar

1 clove garlic, crushed

1 teaspoon dijon mustard

3/4 cup olive oil

1 teaspoon lemon juice

Deep-fried eggplant fingers

2 medium eggplants

salt

1/2 cup plain flour

2 eggs, lightly beaten

1/4 cup milk

2 cup fresh breadcrumbs

vegetable oil, for deep-frying

Method

Aioli

1.Process egg yolk, vinegar, garlic and mustard together in a food processor or blender.

2.With motor running, gradually add oil in a thin stream, until mixture thickens. Stir in juice. Season to taste, then set aside.

Deep-fried eggplant fingers with aioli

3.Cut eggplant into 1.5 x 6cm fingers. Place in a colander and sprinkle with salt. Set aside, 15 minutes. Rinse well under cold water. Pat dry with a paper towel.

4.Dust eggplant in flour, shaking off excess. Dip in combined eggs and milk. Coat in breadcrumbs, pressing firmly. Chill, 15 minutes.

5.Heat oil in a deep frying pan on high, until a cube of bread sizzles immediately when added. Deep-fry eggplant in batches, 3-4 minutes each, or until golden. Drain on a paper towel. Serve hot with aioli.

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Ingredients

Method

Aioli

Deep-fried eggplant fingers with aioli

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