Eggplant Fries With Aioli - cooking recipe

Ingredients

None None Aioli
1 None medium egg yolk
1 tbsp white wine vinegar
1 clove garlic, crushed
1 tsp Dijon mustard
3/4 cup olive oil
1 tsp lemon juice
None None Eggplant Fries
2 None medium eggplant
1/2 cup all-purpose flour
2 None medium eggs, lightly beaten
1/4 cup milk
6.5 oz fresh breadcrumbs
None None Vegetable oil, for deep frying

Preparation

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.
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.
Dust eggplant in flour, shaking off excess. Dip in combined eggs and milk. Coat in breadcrumbs, pressing firmly. Chill for 15 mins.
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.