- 12 small to medium long and thin eggplants, thinly sliced into wedges
- ⅓ cup olive oil
- Kosher salt and freshly ground black pepper
- ½ cup mayonnaise
- ¼ cup chopped kimchi, plus some of the liquid
Heat oven to 400°. Place eggplant on a rimmed baking sheet, drizzle with the oil and toss to coat. Bake until golden brown and crispy, 25 to 30 minutes.
Meanwhile, whisk together mayonnaise and kimchi, adding as much of the fermenting liquid as you desire. Sprinkle fries with salt as soon as they emerge from the oven and serve immediately with the spicy mayo.