Crispy Chilli Salt Eggplant Bites with Garlic Aioli

Difficulty: Easy | Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 4 | Dietary: Vegetarian

Crispy golden eggplant bites with a proper crunch, tossed in Chooki's Chilli Chicken Salt right out of the oven. Served with a quick garlic aioli for dipping. It's the kind of snack that disappears fast at a footy gathering, and it takes barely any effort to pull together.

Step 1: Coat the Eggplant

Heat your oven to 220C fan-forced and line a large baking tray with baking paper. Set up three bowls: flour in one, beaten eggs in another, and panko breadcrumbs mixed with 2 tablespoons of the Chooki's Chilli Chicken Salt in the third. Toss each eggplant chunk through the flour, dip it in the egg, then roll it in the seasoned panko until well coated. Place them on the lined tray as you go.

Step 2: Bake Until Crispy

Drizzle the coated eggplant with olive oil, turning to coat evenly. Bake for 20 minutes, flipping halfway through, until golden and crispy on the outside. Pull them out and immediately toss with the remaining tablespoon of Chooki's Chilli Chicken Salt while they are still hot. This is when the salt really sticks.

Step 3: Make the Aioli and Serve

While the eggplant bakes, mix the mayonnaise, grated garlic, and lemon juice in a small bowl. Taste and add a pinch of the Chilli Chicken Salt if you like. Serve the crispy eggplant bites warm with the garlic aioli on the side for dipping.

Tip: Don't skip the salting while the eggplant is still hot from the oven. That is when the seasoning clings best, and the residual heat wakes up the chilli flavour properly.