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Baked Eggplant Fries with Garlic Aioli Dipping Sauce
Created by: Howcan Team
Ingredients
- 1 large eggplant, cut into fries
- 1 cup of panko breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs, beaten
- 1/2 cup of mayonnaise
- 2 cloves of garlic, minced
- 1 tablespoon of lemon juice
- 1/2 teaspoon of Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- In a shallow dish, combine 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Dip the eggplant fries into the beaten eggs, then coat them with the breadcrumb mixture, pressing gently to adhere. Place the coated fries on the prepared baking sheet.
- Bake for 20-25 minutes, turning once halfway through, until the eggplant fries are golden and crispy.
- While the eggplant fries are baking, prepare the garlic aioli dipping sauce. In a small bowl, whisk together 1/2 cup of mayonnaise, 2 cloves of minced garlic, 1 tablespoon of lemon juice, and 1/2 teaspoon of Dijon mustard. Season with salt and pepper to taste.
- Once the eggplant fries are done, remove them from the oven and let them cool for a few minutes. Serve the crispy baked eggplant fries with the creamy garlic aioli dipping sauce. Enjoy!
Baked eggplant fries with garlic aioli dipping sauce have a rich history rooted in Mediterranean cuisine. This dish originated in the coastal regions of Italy and Greece, where eggplants are abundant. Renowned chefs like Yotam Ottolenghi have popularized this dish, infusing it with their own unique twists. The key to perfecting this dish lies in the preparation of the eggplant, ensuring it is sliced into uniform fries and baked to crispy perfection. The garlic aioli, with its creamy texture and bold flavor, complements the earthy notes of the eggplant. Today, the best versions of this dish can be found in upscale Mediterranean restaurants, where chefs elevate the humble eggplant into a gourmet delight.
40 min
4 servings
220 calories
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