Eggplant Fries With Aioli

• 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

1. 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.
2. 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.
3. Dust eggplant in flour, shaking off excess. Dip in combined eggs and milk. Coat in breadcrumbs, pressing firmly. Chill for 15 mins.
4. 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.

aioli, egg yolk, white wine vinegar, clove garlic, mustard, olive oil, lemon juice, eggplant fries, eggplant, allpurpose, eggs, milk, fresh breadcrumbs, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/27001 (may not work)