Fried Eggplant with Cajun Aioli

This crispy, savory fried eggplant has a buttery interior with a touch of rich, peppery aioli drizzle that will make your mouth water.

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Eggplant is one of the most resilient crops in our garden every summer. Virtually immune to the Texas heat, this purple goddess is a workhorse crop that will produce high yields with little maintenance.

As I mentioned in my article on how to grow eggplant, I loathed this vegetable growing up. I later discovered that this robust produce has many different varieties and varying flavors that make it worthy of shining in the kitchen.

Eggplant can be the star of any meal or can compliment your main meal as a side dish. Eggplant is a sponge that is ready to soak up any flavor you throw at it! If you can dare to push yourself in the kitchen, you can test it in any international dishes.

I grew up only having a Cajun reference for preparing eggplant but later began experimenting with Asian, Mediterranean, South American and Italian flavors, to name a few. Be fearless!

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Yield: 4

Author: Jennifer Nesbit Holt

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Fried Eggplant with Cajun Aioli

This crispy, savory fried eggplant has a buttery interior with a touch of rich, peppery aioli drizzle that will make your mouth water.

Prep time: 10 MinCook time: 30 MinInactive time: 35 MinTotal time: 1 H & 15 M

Ingredients

Fried Eggplant

• 2 lbs chinese or japanese long purple eggplant, cut into 1/4-1/3 inch pieces
• 1 cup all purpose flour (optional)
• 1-2 eggs, wisked
• 1 cup panko bread crumbs
• 1/2 cup seasoned bread crumbs
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 cup freshly grated parmesean
• High heat oil such as grapeseed, vegetable or peanut
• 1 T Kosher Salt for sweating the eggplant (optional step)

For the Cajun Aioli

• 1/2 C mayo
• 1 T lemon juice
• Several dashes of hot sauce (I used Tabasco and did about 6-8)
• 1/2 tsp smoked paprika (this is what elevates the flavor)
• 1/4 tsp of garlic powder
• 1/4 tsp of onion powder
• 1/4 tsp dried oregano
• 1/8-1/4 tsp of red pepper flakes
• salt to liking

Instructions

For sweating the eggplant (Optional step)

1. Slice your eggplant into just over 1/4" medallions
2. Sprinkle kosher salt on both sides of the eggplant. Set the slices aside in a colander or bowl and let sit for 30-60 minutes.
3. You will begin to notice droplets forming and this is a sign that they are 'sweating'.
4. While your eggplant is sweating you can begin making your aioli and set aside (instructions below)
5. Begin preparing your other ingredients for frying (see below instructions for frying)
6. After sweating, remove the eggplant and place on a towel or layer of paper towels and cover with another towel, blotting off each eggplant. Turn and repeat wiping on opposite side.

Frying the eggplant

1. Begin shredding your parmesan and set aside.
2. Gather 3 medium sized bowls. Add flour to first bowl and salt + pepper if desired (this step is optional- I occasionally skip this step if pieces are too small and dip directly into egg first).
3. Add egg to second bowl and whisk.
4. Mix together panko, Italian bread crumbs and shredded parmesan to final bowl (I like to prepare an 'assembly line' with flour on my right, egg in middle and bread crumb mixture closest to stove).
5. Place 1/4" deep oil into frying pan and begin to heat. I test my oil with a drop of water before I begin the process and keep it at a lower temperature to make sure the eggplant gets cooked all the way through.
6. Dredge the eggplant pieces into flour, shake off excess and then move to dipping into the egg. Allow the egg to coat each piece before moving the piece into the bread crumbs bowl.
7. Finally, press each piece into the bread crumb mixture and then flip over to press more into other side.
8. Carefully add to oil and repeat the process. Make sure not to over crowd the pan and work in batches. You'll find a rhythm.
9. Cook each piece about 2-3 minutes a side adjusting heat as needed to ensure you don't over brown.
10. Use a slotted spoon to remove the pieces and place on a towel-lined plate or sheet pan. Cover to keep warm.
11. When all pieces are done, serve and enjoy!

Cajun aioli

1. Whisk together mayo, lemon juice and hot sauce until smooth
2. Add in the smoked paprika, garlic powder, onion powder, oregano, salt and red pepper. Stir until combined and use as a dip or spread

Notes

Sweating the eggplant removes any bitterness. This is an optional step before breading to fry.

Did you make this recipe?

Tag @theseedsage on instagram and hashtag it # friedeggplantcajunaioli

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