Roasted Eggplant & Onion Rings Stacks with Garlic Aioli
Nothing stacks up to these crispy onion ring and roasted eggplant stacks paired with a delicious garlic aioli dipping sauce.
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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 T Extra Virgin Olive Oil
5 Cloves Garlic, roughly chopped
2 T Lemon Juice
¾ C Mayonnaise
½ tsp Fine Sea Salt
¼ tsp Pepper, freshly ground
Optional: Fresh Chives, chopped for garnish
OVEN: 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.
Spread onion rings on a second large baking sheet lined with parchment paper. Bake for 15-18 minutes, flipping both the eggplant and onion rings halfway through to ensure maximum crispiness.
If using an air fryer to prep the onion rings rather than an oven, preheat air fryer to 360°F. Fill basket with half the frozen onion rings. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
To make the garlic aioli, heat a small skillet over low-medium heat and add olive oil.
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.
Whisk together lemon juice, mayonnaise, salt, and pepper. Add the caramelized garlic and its cooking oil to the mayonnaise, stirring until completely combined.
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.