Crunchy Eggplant Fries & Lemon Pesto Aioli

Fed up of the same "french fries" side....well these are as good as it gets for, as a replacement!

Super crunchy outside and super moist inside! Paired with a lemon pesto aioli....MMMMMMM - I'll take a whole bowl of them please and a lounge chair!

What you'll need:

Fries-

• 2 large whole eggplants

• 1 cup breadcrumbs - I would suggest an Italian blend with Romano cheese, but any of your favourites will do (you may need more if you want them more bready)

• 1/2 cup flour

• 2 tsp of paprika

• 2-3 large eggs

• Salt & Pepper to taste

• Baking sheet

• Metal cooling/baking rack

Lemon Pesto Aioli-

• 1/2 cup of greek yogurt

• 3 tbsp of olive oil

• 3 tsp of basil pesto

• 2 tsp of fresh lemon juice (add more if you like a more lemony taste)

• Salt & Pepper to taste

What you'll do:

Preheat oven to 350 degrees. 

Fries-

Prepare your eggplant fries, peel and chop eggplant into think matchsticks, salt and pepper them, and set aside.

In a small bowl, whisk your eggs until fully mixed.

In another bowl, mix the flour and the paprika set aside.

In another bowl, add the breadcrumbs.

Lastly add the cooling/baking rack to your baking sheet. This will help keep the fries super crunchy - however if you do not have a rack, don't worry they will still be crunchy, I would suggest lining with parchment paper.

We are now ready to dredge the fries!

Start by coating the fries in flour, then into the egg (make sure they are just thinly coated), and then into the breadcrumbs, and set aside on rack. Repeat until they are all coated.

Bake for 20-25 mins, until golden brown.

Now the Aioli!

In a bowl, combine all ingredients, season to taste with pepper and salt and thats it!

Serve with your favourite BBQ or favourite sandwich......you'll be repeating this recipe a few times this summer!

ENJOY!