Eggplant Crisps With Aji Picante Aioli (Spicy Chili Mayo)

  • prep time15 min
  • total time 25 min
  • serves 4

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

13 Ratings
Directions for: Eggplant Crisps With Aji Picante Aioli (Spicy Chili Mayo)


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 1/4-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


Eggplant Crisps

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).

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

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.

Aji Picante Aioli

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

See more: Appetizer, Fry, GCC vegetarian, Great Canadian Cookbook, Latin American, Nationality/Cuisine, Vegetarian

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