Roasted Eggplant & Onion Rings Stacks with Garlic Aioli
These crispy onion rings and roasted eggplant stacks pair exceptionally with a delicious garlic aioli dipping sauce.
Ingredients
- 1 bag Alexia® Crispy Onion Rings (11 oz)
- 1 Large Eggplant, sliced ½-inch thick rounds
- ¼ tsp Garlic Powder
- ⅛ tsp Paprika
- Salt and Pepper, to taste
- 2 tbsp Extra Virgin Olive Oil
- 5 Cloves Garlic, roughly chopped
- 2 tbsp Lemon Juice
- ¾ cup Mayonnaise
- ½ tsp Fine Sea Salt
- ¼ tsp Pepper, freshly ground
- Optional: Fresh Chives, chopped for garnish
Directions
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Preheat oven to 400°F. Slice eggplant into ½-inch thick rounds. Drizzle eggplant slices with olive oil, and toss with salt, pepper, garlic powder, and paprika. Arrange the slices on a large baking sheet, leaving room in between each slice. Bake for 15-18 minutes, flipping halfway through.
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Prepare the fries according to package instructions.
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To make the garlic aioli, heat a small skillet over low-medium heat and add olive oil.
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Add chopped garlic, with a pinch of salt, and cook for 3-5 minutes, stirring frequently to prevent it from burning. Once the garlic is tender and caramelized, remove from heat and set aside.
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Whisk together lemon juice, mayonnaise, salt, and pepper. Add the caramelized garlic and its cooking oil to the mayonnaise, stirring until completely combined.
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To assemble, stack onion rings and eggplant on top of each other, beginning with onion rings, then an eggplant slice, then an onion ring. You can continue stacking until your desired height is reached. Serve with garlic aioli. Garnish with chives as desired.
