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.

No additional tips available.

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

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.

Eggplant Chips with Tahini Aioli

How did you like this recipe?

Frequently Asked Questions