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Eggplant Crisps With Aji Picante Aioli (Spicy Chili Mayo)

Eggplant Crisps With Aji Picante Aioli (Spicy Chili Mayo)
PREP TIME
15 min
COOK TIME
10 min
YIELDS
4 servings

These crunchy, bite-sized morsels are a Charbar favourite. We hope they’ll become a favourite of yours too!

Courtesy of chef Jessica Pelland, Charbar, Calgary

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Ingredients

Eggplant Crisps

2
whole eggs
1
cup (250 mL) milk
1
cup (250 mL) flour
1
Tbsp (15 mL) salt, plus more to taste
1
tsp (5 mL) garlic powder
1
tsp (5 mL) oregano
½
cup (125 mL) panko breadcrumbs
½
cup (125 mL) puffed quinoa (optional)
2
small baby eggplants, cut into ¼-inch (5mm) thick slices
3
cups (750 mL) canola oil

Aji Picante Aioli

1
cup (250 mL) mayonnaise
½
cup (125 mL) aji paste
½
tsp (2 mL) onion powder
¼
tsp (1 mL) garlic powder
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Directions

Step 1

In shallow dish, whisk together egg and milk. In separate shallow dish, whisk together flour, salt, garlic powder and oregano. In third shallow dish, add panko; mix in quinoa (if using).

Step 2

Dredge each eggplant slice in flour mixture, turning to coat. Dredge in egg mixture, then dredge in panko mixture, turning to coat.

Step 3

In medium saucepan, heat oil to 375°F (190°C). Carefully place 6 to 8 eggplant slices in oil. Do not overcrowd. Deep-fry for about 2 minutes per side, or until golden brown. With slotted spoon, remove from oil; pat with paper towel. Add salt to taste.

Step 4

In medium bowl, mix together mayonnaise, aji paste, onion powder and garlic powder. Serve with eggplant crisps for dipping.

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