Name: Deep-fried eggplant fingers with aioli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: Deep-fried eggplant _fingers with aioli; 2 medium eggplants; salt; 1/2 cup plain flour; 2 eggs, lightly beaten; 1/4 cup milk; 1 1/2 cup fresh breadcrumbs; vegetable oil for deep frying; Aioli; 1 egg-yolk; 1 tablespoon white wine vinegar; 2 garlic cloves, crushed; 1 teaspoon dijon mustard; 3/4 cup olive oil; 1 teaspoon lemon juice

Deep-fried eggplant fingers with aioli

Eggplants are especially delicious fried. These indulgent eggplant fingers with homemade aioli are sure to go down a treat and are an alternative to regular potato fries.

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Serves 6

Prep

20M

Cook

25M

Total

45M

Ingredients

Deep-fried eggplant _fingers with aioli

2 medium eggplants

salt

1/2 cup plain flour

2 eggs, lightly beaten

1/4 cup milk

1 1/2 cup fresh breadcrumbs

vegetable oil for deep frying

Aioli

1 egg-yolk

1 tablespoon white wine vinegar

2 garlic cloves, crushed

1 teaspoon dijon mustard

3/4 cup olive oil

1 teaspoon lemon juice

Method

Deep-fried eggplant _fingers with aioli

1.Cut eggplants into 1.5cm x 6cm fingers. Place in a colander and sprinkle with salt. Stand 15 minutes. Rinse well under cold water. Pat dry with paper towel.

2.AIOLI: Place egg-yolk, vinegar, garlic and mustard in a food processor or blender. Process until combined.

3.With motor running, gradually add oil through chute in a thin stream, until Aioli thickens. Stir in juice. Season to taste. Set aside.

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

5.Heat oil in a deep frying pan on high, until a cube of bread sizzles immediately when it is added. Deep-fry eggplant in batches until lightly browned. Drain on paper towel. Serve immediately, with Aioli.

Coat eggplant and make Aioli in r advance. Chill until required. Deep-fry when ready to serve.
Note

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Ingredients

Method

Deep-fried eggplant _fingers with aioli

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