I'm such a foodie.....I literally talk about recipe ideas so much that I totally get obsessed with ideas and this idea is no exception. I've had the idea for this sandwich on my mind for quite some time and today I walked into my kitchen and it was like the food God's miraculously provided me with all the ingredients I needed to make it happen......One large eggplant, cabbage, herbs and panko (insert prayer emoji here) I was finally going to make the fish style fried eggplant sandwich that has haunted me for so long. As a former southern comfort food restaurant owner and and cook I've battered seafood before and I knew that if eggplant was seasoned and battered right it would be an excellent substitution making a fish style sandwich. Then top it off with spicy herb coleslaw.....it would be perfection. The entire sandwich is a winner and I think it may make an appearance at my super bowl party (I don't know or care anything about football, I just need an opportunity to indulge a bit.
Cook Time: 30 Minutes
Makes 6 Sandwiches
1 large eggplant peeled and cut into 1/2 inch slices
oil for cooking
4-6 hamburger buns (I always pick mine of from my local grocery stores bakery department. They tend to carry fresh vegan bread options)
The Spicy Herb Coleslaw
1/2 a small green cabbage thinly sliced in to shreds
1/2 a small red cabbage thinly sliced into shreds
1 yellow bell pepper thinly sliced
1 small handful of fresh chopped dill
1 small handful of fresh chopped parsley
3/4 cup of vegan mayo (I used just mayo) You can use more or less depending on how creamy you want it.
About 3 tbs of smirch sauce *Use more or less depending on your taste
Sea salt and pepper to taste
3/4 cup of all purpose flour
1 cup of water
1 tbs of sriracha sauce
2 cups of panko bread crumbs (Make sure you check the ingredients, some brands contain dairy)
1 tsp of onion powder
1 tsp of garlic powder
pinch of cayenne
2 tsp of fresh dill chopped
1 tsp of sea salt
First make the coleslaw by adding all the ingredients to a large bowl, mix well and set aside.
Make the wet batter by combining all the ingredients into a medium size bowl, whisk until smooth and set aside
Now add the panko, dill and seasonings, into a shallow bowl and mix well.
Now place a medium pan over medium heat and add in about an inch oil. Once the oil is hot carefully place each piece of eggplant into the wet batter and make sure that it is fully coated then immediately roll them into the panko, making sure each piece is thoroughly coated .Carefully add each piece into the hot oil and cook for about 4-5 minutes on each side.
Drain each piece of eggplant on a pepper towel and immediately add salt to taste and a squeeze of fresh lemon juice. Now just assemble your sandwiches and enjoy!
These two kids.....match made in heaven.
Coleslaw is off to a great start. Remember that you can add as much or as little vegan mayo that you like.
My batter station is in formation......
Make sure you cook them until they're tender.
Squeeze some fresh juice on top ad add a little more fresh dill and sea salt to taste