Crispy Eggplant Fries with Chipotle Aioli
These Crispy Eggplant Fries are golden, crunchy, and full of flavor, with a smoky, tangy chipotle aioli for dipping. Perfect as a snack, appetizer, or side dish, they’re baked (or air-fried!) so you get all the crispiness without deep frying.
Servings: 4 people
Calories: 266kcal
Ingredients
Eggplant Fries
- 1 large eggplant, cut into evenly sized sticks, about ½-inch wide and 3 to 4 inches long
- 1 teaspoon kosher salt, for drawing out moisture
- ¼ cup cornstarch
- 2 large eggs, room temperature
- 1 ½ cups (45 g) panko breadcrumbs
- ½ cup (50 g) Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Olive oil or avocado oil spray
Chipotle Aioli
- ¾ cup (170 g) mayonnaise
- 1 teaspoon Chipotle chili powder,
- 1 teaspoon paprika
- 1 teaspoon fresh lime juice
- 1-2 tablespoons water, or enough to reach the desired consistency
Instructions
- Place the eggplant sticks in a colander and sprinkle evenly with kosher salt. Let them sit for 20 to 30 minutes to draw out excess moisture.
- Rinse the eggplant lightly and pat completely dry with paper towels. This step is important; it helps the coating stick and makes the fries crispy instead of soggy.
- Preheat the oven to 425°F.* Line a rimmed baking sheet with a wire rack and lightly grease the rack with cooking spray. Set aside.
- Set out three shallow bowls. Add cornstarch to the first bowl.
- In the second bowl, beat the eggs well.
- In the third bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and pepper.
- Working one piece at a time, coat the eggplant sticks in cornstarch, shaking off any excess.
- Dip into the beaten eggs, then press into the panko mixture, gently pressing so the coating sticks on all sides.
- Arrange the coated eggplant fries in a single layer on the prepared wire rack and lightly spray the tops with olive oil spray.
- Bake for 22 to 25 minutes, flipping the fries halfway through, until golden brown and crisp.
Chipotle Aioli
- While the fries bake, whisk together mayonnaise, chipotle chili powder, paprika, and lime juice in a small bowl. Add water 1 tablespoon at a time until the aioli reaches your desired consistency, then whisk until smooth.
- Serve the eggplant fries hot with the chipotle aioli on the side. Sprinkle with flaky salt or extra Parmesan cheese, if desired.
Notes
*Air Fryer Instructions
- Preheat air fryer to 390°F.
- Arrange the coated eggplant fries in a single layer in the basket. Work in batches if needed so they don’t touch.
- Lightly spray fries with olive or avocado oil.
- Air fry for 12 to 15 minutes, flipping or shaking halfway through. (Check at 12 minutes; fries should be golden and crispy. Cook a bit longer if needed.)
- Serve hot with chipotle aioli and optional extra Parmesan or flaky salt.
Nutrition
Serving: 1portion (eggplant fries only) | Calories: 266kcal