Eggplant Chips with Harissa Mayo
Cook Time 45 minutes (including refrigeration time)
Servings 4 as a snack
2 eggplants, cut into batons, 1cm thick
Flour for coating
Splash of full cream milk
Pinch of salt
2 tbsp harissa
Crumb the eggplant by coating it first in the flour, then egg wash (eggs whisked with milk) and then panko crumbs, and refrigerate for 30 minutes to allow the crumbs to firm up.
To make the mayo, mix together the mayo & harissa in a small bowl.
Deep fry the eggplant pieces in a wok filled halfway with hot canola oil (approx 180C) in batches of 6-8 until golden & drain well on paper towel or on a wire rack. Place into a stainless steel bowl then season with salt.
To serve, stack the eggplant on a plate then place a decent dollop of mayo on the side of the plate.