Combine batter ingredients in a large bowl and mix with a fork until there are no lumps. Set aside.

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Heat oil in a large dutch oven or pan, over medium high heat. You want your oil to be shimmering and hot when holding your hand above the oil, but not smoking.

 

Slice eggplant into thick matchstick fries, or whatever shape you like. Add to batter and lightly toss to coat evenly. Prepare paper towel lined plate for later.

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When oil is hot enough (Test by adding a dollop of batter; it should rapidly begin bubbling, but if it gets dark in colour right away your oil is too hot) add the battered eggplant in 4-5 batches. Add enough so the pan is filled, but no pieces are touching.

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While the eggplant fries, make aioli. Combine all aioli ingredients in a container and stir vigorously to create a smooth sauce. Keep for up to 7 days in the refrigerator, and stir well before each use.

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Fry eggplant for around 5 minutes or until golden brown and crispy. Flip as needed. Drain on the paper towel lined plate and season with salt immediately while still hot. Repeat until all fries are finished. Serve right away with aioli.