Panko Eggplant with Chickpea Salad and Double Garlic Aioli

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Place seasoned flour in a bowl, whisk eggs and milk in a second bowl and add panko crumb to a third bowl. Coat each piece of eggplant first in flour, then egg mix, then panko crumb, back into egg mix, then back into crumb (double coat for double flavour) shaking off excess as you go. Set aside
3. Heat a drizzle of olive oil in a large fry-pan on medium heat. Cook panko eggplant, in batches, for about 2 minutes each side until golden brown and crispy. Transfer to prepared baking tray and bake for 8–10 minutes until eggplant is completely cooked and crumb is crispy.
4. Wipe out fry-pan used to cook eggplant and return to medium heat with a drizzle of oil. Add chickpeas and season with salt and pepper. Cook chickpeas for 5 minutes or until skins start to split (shaking pan occasionally). Add first measure of lemon juice and remove from heat.
5. While eggplant and chickpeas are cooking, prepare the salad. Cut tomatoes into quarters; dice cucumber 1cm; thinly slice red onion. Add to a bowl along with baby spinach leaves, olives, olive oil and second measure of lemon juice.
6. Add chickpeas to bowl with salad, toss to coat and season with salt and pepper.
7. Divide chickpea salad between plates, top with panko eggplant and a dollop of double garlic aioli.