Description
A crispy spiced aubergine that holds itself well when paired with a ginger-mustard mayo.
Ingredients
Scale
- For the aubergine, you’ll need:
- 2 medium aubergines, sliced lengthwise 6.5 mm thick
- 2 large eggs, beaten
- ½ cup of all-purpose flour
- ¼ tablespoons of cornstarch
- 1½ teaspoons of garlic powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 1½ teaspoons of salt
- ¾ cup of olive oil
For the mayonnaise, you’ll need:
- ½ cup of mayonnaise
- ½ teaspoon of yellow mustard
- ½ teaspoon of whole-grain mustard
- ½ teaspoon of minced garlic
- 1/8 teaspoon of ginger powder
Instructions
- Measure out the mayonnaise and place it in a small bowl.
- Add the garlic and ginger powder then the yellow and whole-grain mustard and stir until completely incorporated.
- If you’re making this ahead of time, refrigerate.
- In a separate bowl, whisk together the flour, cornstarch, salt, garlic, cumin and chili powders. Set aside.
- Dip each aubergine slice into the beaten egg then dust with your flour mixture.
- Gently tap off any excess flour to avoid clumping and place each prepared slice on a clean baking sheet lined with parchment paper.
- In a large pan, heat 2 tablespoons of olive oil at a time over medium-high heat.
- Dip a few aubergine slices at a time until golden brown on both sides. This should take around 2-3 minutes on each side.
- Continue to add two tablespoons of olive oil to the pan before adding each batch.
- Prepare the rest of the aubergine in the same fashion and place on a clean plate.
- Serve with the ginger-mustard mayonnaise.
- Prep Time: 10 mins
- Cook Time: 15 mins