Eggplant Chips with Tahini Aioli Recipe

Name: Eggplant Chips with Tahini Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3/4-pound eggplant, halved lengthwise and sliced crosswise 1/4 inch thick; Kosher salt; 1/2 cup mayonnaise; 2 tablespoons chopped flat-leaf parsley; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon tahini; 1/4 teaspoon cayenne pepper; Freshly ground black pepper; 1/2 cup all-purpose flour; 2 eggs, lightly beaten; 1 cup fine dry bread crumbs; Vegetable oil, for frying

Servings: persons

One 3/4-pound eggplant, halved lengthwise and sliced crosswise 1/4 inch thick
Kosher salt
1/2 cup mayonnaise
2 tablespoons chopped flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1 tablespoon tahini
1/4 teaspoon cayenne pepper
Freshly ground black pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine dry bread crumbs
Vegetable oil, for frying

1
In a colander set over the sink, sprinkle the eggplant with 1 1/2 teaspoons of salt.
2
Let stand for 25 minutes.
3
Gently squeeze the eggplant to remove any excess water.
4
Meanwhile, in a medium bowl, mix the mayonnaise with the parsley, lemon juice, tahini and cayenne and season with salt and black pepper.
5
Set the flour, eggs and bread crumbs in 3 separate shallow bowls.
6
Season the bread crumbs with salt and black pepper.
7
Dredge the eggplant slices in the flour, tapping off any excess.
8
Coat the eggplant with the eggs, letting the excess drip back into the bowl.
9
Cover the eggplant with the bread crumbs, pressing so the crumbs adhere.
10
In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
11
Working in batches, fry the eggplant over moderate heat, turning once, until golden brown, about 4 minutes.
12
Using a slotted spoon, transfer the eggplant to paper towels.
13
Serve right away, passing the tahini aioli for dipping.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: One 3/4-pound eggplant, halved lengthwise and sliced crosswise 1/4 inch thick, Kosher salt, 1/2 cup mayonnaise, 2 tablespoons chopped flat-leaf parsley, and more.

Yes, Eggplant Chips with Tahini 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.

That's it — enjoy your meal!

Eggplant Chips with Tahini Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions