Friday, March 8, 2013

Panko Crusted Eggplant Oven Fries With Tarragon Aioli

Panko Crusted Eggplant Oven Fries 
With Tarragon Aioli 
kosher

As hard as I tried I could not get the crunchiness I was looking for without breading the eggplant.  The crunchiness of the panko along with the creaminess of the eggplant makes for great contrast.

Egg Plant Fries
1 Medium Eggplant Cut into 1/2"X1/2"X4" Fries
3 Large Eggs Beaten
8oz (1 box) Panko Bread Crumbs (I use Kikkoman)
1 Cup of All Purpose Flour
Olive Oil
Salt and Pepper

Season the fries with salt and pepper to taste, and let them sit for 15 minutes to draw out some or the moister and bitterness.  Coat the fries in the flour, then the egg, then the bread crumbs.  Coat the bottom of a sheet pan with olive oil and spread the fries out on the pan evenly, so they are not touching each other.  Then drizzle more olive oil on top of the fries.  Bake at 425F for 15 minute, then turn them over and bake for another 10 minutes, or until browned.

For the aioli I got lazy and just took some store bought mayo and added garlic powder, black pepper, and tarragon to taste.

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