Eggplant Fries with Kimchi Mayonnaise

Eggplants are members of the nightshade family of vegetables, making them kissing cousins to the potato. Obviously that makes them an ideal candidate for crisp fries, especially when dipped in spicy, kimchi-loaded mayo.

By / Photography By Brooke Allen | September 19, 2017

Ingredients

  • 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

Preparation

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.

Related Stories & Recipes

Eggplant: A Purple Reign

“When I was alone, I lived on eggplant, the stove-top cook’s strongest ally…” —food writer Laurie Colwin What is the season now? Late summer? Fall? Autumn? Shall we call it sumumn? Whatever the cas...

Ingredients

  • 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
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60