EGGPLANT AND ZUCCHINI FRIES with Aioli

Serves 8

Get ready for an Italian take on french fries. A favorite appetizer in Italy, fritto misto (mixed fry) is an assortment of bite-size pieces of vegetables that are dipped in batter and deep-fried. I have changed the traditional recipe by broiling the battered vegetables, making misto alla griglia, or mixed grill. If you want to make fritto misto instead, you can deep-fry the battered vegetables rather than broiling them.

The eggplant and zucchini “fries” can be served with marinara sauce or ketchup, but we like it with a garlicky mayonnaise known as aioli.

FOR THE AIOLI:

2 garlic cloves, minced

¼ teaspoon coarse sea salt, plus more for seasoning

½ cup mayonnaise

2 tablespoons olive oil

1 tablespoon fresh lemon juice

Freshly ground black pepper

FOR THE FRIES:

2 tablespoons olive oil, divided

1 (1- to 1½-pound) eggplant

3 (1-pound) zucchinis

2 cups Homemade Bread Crumbs (here)

¼ cup grated Parmesan cheese

¼ teaspoon each dried oregano, parsley, and basil

½ teaspoon granulated garlic

3 large eggs, lightly beaten

First, make the aioli. Mash the garlic and salt in a small bowl until a paste forms. Whisk in the mayonnaise, oil, and lemon juice. Season with salt and pepper to taste. Refrigerate until ready to serve. (You can make the aioli up to one day ahead of serving.)

Preheat the broiler. Coat a rimmed baking sheet with olive oil.

Cut the eggplant in half lengthwise and then in half crosswise to get four quarters. Cut each quarter into ½-inch-thick strips. Repeat with each zucchini.

In a shallow dish, combine the bread crumbs, Parmesan cheese, dried herbs, and granulated garlic.

Dip the vegetable sticks into the beaten eggs and then coat with the bread crumb mixture. Put the vegetables in a single layer on the baking sheet. Brush a bit of olive oil on the sticks.

Broil for 3 to 4 minutes. Flip the sticks and drizzle with olive oil. Broil until golden brown, 2 to 3 minutes longer. Serve warm, with the aioli for dipping.