Fried eggplant sandwich
A delicious vegetarian Japanese classic. This dish an exceptional way to switch up the underutilised vegetable that is eggplant. This recipe will teach you how to turn a boring old eggplant into a crunchy and juicy favourite.
Ingredients for Eggplant Sandwich
- 2 eggplants
- 2 cups panko breadcrumbs
- 4 eggs lightly beaten
- 1 cup flour
- 500ml vegetable oil for frying
- Pickled Cabbage for topping
- Kewpie Mayonnaise
- Hot Sauce
Peel the eggplant then cut into long thick strips. If you have a massive eggplant you could do rounds. All you are aiming for is to be decadent with the size so that it covers and maybe even over-hangs the bread. Salt the eggplant and let stand for 10 minutes.
With the bread, cut the crusts off if you want to do classic style. You can oven dry the crusts and make them into bread crumbs for a later date (they will work perfectly and don’t forget, we are all about fighting food waste).
Put the flour, panko and egg in different shallow bowls. Place the eggplant steaks in the flour (always try to keep one hand clean. You will find out why). Transfer the eggplant to the egg mixture, then to the panko crumbs. Repeat the egg and panko again to get some extra crunch to your sandwich.
Pour the vegetable oil into a frying pan and bring the temperature up to 170 degrees (this can be tested by putting a wooden chopstick into the oil, if there are consistent bubbles then the oil is hot enough to fry. If the bubbles are rapid then the oil is too hot and you will have to take off the heat and let cool a bit). Fry the eggplant in the oil for 6 minutes. Flip halfway so there is an even cook or until the bread crumbs are golden brown.
Let cool on a drip tray and sprinkle with salt and pepper. Compile the rest of your sandwich by buttering your bread, cut your eggplant in half or in sizes that fit your bread. Top with the cabbage, the mayo, the hot sauce and finally place the other piece of bread on top.
Step 6Dig in