Crumbed Aubergine “Fries” with Lemon Dill Mayo
The ultimate veggie chip. Super crunchy on the outside and ooey gooey in the middle. Served with a zesty mayo to take these little mouthfuls of heaven to the next level!
Ingredients
For the Aubergine:
- 1 Aubergine sliced into long batons
- 200 g Chantal Organics flour
- 2 Woodland eggs
- 2 Tbsp Anchor milk
- 200 g Diamond bread crumbs
- Olivado Avocado oil for deep frying
For the mayo:
- ½ cup Mayonnaise
- 1 Lemon zest and juice
- 1 clove garlic minced
- handful Superb Herb Dill chopped finely
Beer Match
Instructions
- Mix the mayo ingredients together in a bowl and set aside.
- Prepare aubergine batons for frying. Place flour and bread crumbs in a large shallow dish each. Mix 2 eggs and milk and place in a large bowl.
- Heat avocado oil in a wok over medium hot heat.
- Dip the Aubergine batons in flour, then egg mixture, then coat with the bread crumbs. Gently place the crumbed aubergine into the hot oil and deep fry until golden and crunchy for 2-3 minutes. Repeat in batches. Drain on kitchen towel.
- Serve hot with the lemon dill mayo and a sprinkling of more fresh dill.
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