Crumbed Aubergine “Fries” with Lemon Dill Mayo

The ultimate veggie chip. Super crunchy on the outside and ooey gooey in the middle. Served with a zesty mayo to take these little mouthfuls of heaven to the next level!

Serves: 4


For the Aubergine:

1 aubergine sliced into long batons

200g flour (we love Chantal Organics)

2 eggs (we love Woodland)

2 Tbsp milk (we love Anchor)

200g Diamond Coat n Cook Original

Avocado oil for deep frying (we love Olivado)


For the mayo:

½ cup mayonnaise

1 lemon - zest and juice

1 garlic clove - minced

A handful of dill - chopped finely (we love Superb Herb)


Beef Match:  Emersons Pilsner


  1. Mix the mayo ingredients together in a bowl and set aside.
  2. Prepare aubergine batons for frying. Place flour and bread crumbs in a large shallow dish each. Mix 2 eggs and milk and place in a large bowl.
  3. Heat avocado oil in a wok over medium hot heat.
  4. Dip the Aubergine batons in flour, then egg mixture, then coat with Diamond Coat n Cook.  Gently place the crumbed aubergine into the hot oil and deep fry until golden and crunchy for 2-3 minutes. Repeat in batches. Drain on kitchen towel.
  5. Serve hot with the lemon dill mayo and a sprinkling of more fresh dill.