Deep-Fried Eggplant With Aioli Recipe

Name: Deep-Fried Eggplant With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None medium eggplant, cut into 2/3 x 2 inch sticks; 2 None eggs, lightly beaten; 1/4 cup milk; 1/2 cup all-purpose flour; 1/2 cup breadcrumbs; None None vegetable oil, for deep-frying; None None Aioli; 1 None egg yolk; 1 tbsp white wine vinegar; 2 cloves garlic, minced; 1 tsp Dijon mustard; 3/4 cup olive oil; 1 tsp lemon juice

Servings: persons

2 None medium eggplant, cut into 2/3 x 2 inch sticks
2 None eggs, lightly beaten
1/4 cup milk
1/2 cup all-purpose flour
1/2 cup breadcrumbs
None None vegetable oil, for deep-frying
None None Aioli
1 None egg yolk
1 tbsp white wine vinegar
2 cloves garlic, minced
1 tsp Dijon mustard
3/4 cup olive oil
1 tsp lemon juice

1
Sprinkle eggplant with salt. Set aside for 15 mins to drain. Rinse under cold water then pat dry with paper towels.
2
Whisk together eggs and milk. Dust eggplant in flour, shaking off excess, dip in egg mixture then coat in breadcrumbs. Chill for 15 mins.
3
Heat oil in a deep frying pan over high heat. Working in batches, deep-fry eggplant until lightly browned. Drain on paper towels.
4
For the aioli, combine egg yolk, vinegar, garlic and mustard in a food processor or blender. Process until combined. With the motor running, gradually add oil in a thin steady stream until thickened. Add lemon juice. Season to taste. Serve with deep-fried eggplant.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 None medium eggplant, cut into 2/3 x 2 inch sticks, 2 None eggs, lightly beaten, 1/4 cup milk, 1/2 cup all-purpose flour, and more.

Yes, Deep-Fried Eggplant With Aioli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deep-Fried Eggplant With Aioli

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