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...
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.
Ingredients
SERVINGS: 4 – 6 Serving(s)
- 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.
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