SERVES 4 · ACTIVE: 20 MIN · TOTAL: 30 MIN
I’VE INCLUDED DEEP-FRYING AND baking methods here, so you can choose how indulgent you want to go. Either way, the fries will be crispy and golden on the outside, with meltingly soft, airy centers. Dipped in creamy curry aioli, these fries are a good example of taking a familiar dish like French fries to a whole different level by using a few commonly available alternative ingredients.
1 medium eggplant (about 1 pound)
1 large egg
⅓ cup all-purpose flour
Fine sea salt and freshly ground black pepper
1 cup bread crumbs, preferably panko (Japanese-style bread crumbs)
½ teaspoon ground coriander
1 cup safflower oil (if deep-frying) or 2 tablespoons vegetable oil (if baking)
Curry Aioli (here)
Peel the eggplant and cut it into strips the size of steak fries, about 1 inch thick and 3 inches long.
Whisk the egg in a large bowl. In another bowl, combine the flour with ¼ teaspoon of salt and a few turns of black pepper. In a third bowl, toss the bread crumbs with the coriander and a pinch of salt. Dredge each eggplant fry in the seasoned flour and shake off any excess. Then dip them in the egg, and coat with the bread crumb mixture.
For deep frying: In a large skillet, heat the frying oil to 325°F. Fry the eggplant strips until golden brown, about 3 minutes on each side. Drain them on a paper towel–lined plate, and season with salt and pepper.
For baking: Preheat the oven to 350°F. Place a skillet or heavy roasting pan with the vegetable oil in the oven for about 5 minutes. To make sure the oil is hot enough, drop one eggplant strip into the oil—it should sizzle a bit. Arrange the eggplant fries in one layer with a least ½ inch between the pieces. Bake for 10 minutes, then flip them over and bake until golden brown, about another 10 minutes. Drain the fries on a paper towel–lined plate or a baking rack with a sheet pan underneath. Season with salt and pepper.
Serve the eggplant fries with curry aioli.