Eggplant Fries With Aioli – a delicious recipe with aioli, egg yolk, white wine vinegar, garlic, mustard, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
To make aioli, process egg yolk, vinegar, garlic and mustard together in a food processor or blender. With motor running, gradually add oil in a thin stream until mixture thickens. Stir in lemon juice. Season to taste, then set aside.
2
To make the eggplant fries, cut eggplant into 1/2 inch x 3 inch strips. Place in a colander and sprinkle with salt. Set aside for 15 mins. Rinse well under cold water. Pat dry with a paper towel.
3
Dust eggplant in flour, shaking off excess. Dip in combined eggs and milk. Coat in breadcrumbs, pressing firmly. Chill for 15 mins.
4
Heat oil in a deep frying pan on high, until a cube of bread sizzles immediately when added. Fry eggplant in batches, 3-4 mins each or until golden. Drain on a paper towel. Serve hot with aioli.
752
kcal
Calories
54
g
Fat
49
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: aioli, 1 egg yolk medium, 1 tablespoon white wine vinegar, 1 clove garlic crushed, and more.
Yes, Eggplant Fries 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.
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