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
Aji Picante Aioli
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).
Dredge each eggplant slice in flour mixture, turning to coat. Dredge in egg mixture, then dredge in panko mixture, turning to coat.
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.
In medium bowl, mix together mayonnaise, aji paste, onion powder and garlic powder. Serve with eggplant crisps for dipping.