Vegan: Fried Eggplant Sandwich with Eggplant Mayo

Name: Vegan: Fried Eggplant Sandwich with Eggplant Mayo
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters vegan bread crumbs; 794 grams whole peeled tomatoes; 237 milliliters canola oil; 2 mediums eggplants, about 1 1/2 pounds total; 2 Tbsps extra virgin olive oil; 118 milliliters all-purpose flour; 1 clove garlic, grated on a microplane grater; 2 servings Kosher salt; 2 teaspoons juice from 1 lemon; 1 teaspoons dried oregano leaves; 4 slices pizza bianca or other sandwich bread, lightly toasted; 0 teaspoons red pepper flakes; 946 milliliters vegetable oil for frying; 118 milliliters water; 2 teaspoons dijon or whole grain mustard

Vegan: Fried Eggplant Sandwich with Eggplant Mayo is a dairy free main course. This recipe makes 2 servings with 1429 calories, 29g of protein, and 81g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. Head to the store and pick up extra virgin olive oil, canned tomatoes, grain mustard, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

For the Eggplant Mayonnaise: Preheat oven to 400°F.

Ingredients you will need

Mayonnaise

Eggplant

Equipment you will use

Oven

Cut one eggplant in half lengthwise. Coat one half with 1 teaspoon oil, wrap tightly in foil, and roast until completely tender, about 1 hour (set remainint 1 1/2 eggplants aside). Once tender, scrape flesh from roasted eggplant and discard skin.

Ingredients you will need

Eggplant

Wrap

Cooking Oil

Equipment you will use

Aluminum Foil

Place flesh in cup that just fits around the head of an immersion blender.

Equipment you will use

Immersion Blender

Add garlic, lemon juice, and mustard. Carefully add remaining oil so that it floats on top of the eggplant.

Ingredients you will need

Lemon Juice

Eggplant

Mustard

Garlic

Cooking Oil

Place head of immersion blender against bottom of cup and turn it on. Slowly pull it out of the jar forming a thick, creamy emulsion as you go. Season to taste with salt and set eggplant mayonnaise aside.

Ingredients you will need

Mayonnaise

Eggplant

Emulsions

Salt

Equipment you will use

Immersion Blender

For the Sauce: While the eggplant is roasting, heat olive oil in a medium saucepan over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Eggplant

Sauce

Equipment you will use

Sauce Pan

Add garlic, red pepper, and oregano and cook, stirring constantly, until fragrant, about 30 seconds.

Ingredients you will need

Red Pepper

Oregano

Garlic

Add tomatoes and their juice. Crush tomatoes with a potato masher, a stiff whisk, or a hand blender. Bring to a boil, reduce to a simmer, and cook until thick and rich, about 45 minutes. Season to taste with salt.

Ingredients you will need

Tomato

Potato

Juice

Salt

Equipment you will use

Potato Masher

Immersion Blender

Whisk

For the Fried Eggplant: Slice remaining 1 1/2 eggplants thinly lengthwise into about 16 slices. Season with salt and allow to rest for 20 minutes. Blot firmly with paper towels to compress and remove excess moisture.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Paper Towels

Combine flour and water, adding more flour or water as necessary to achieve a mixture about the consistency of thick pancake batter. Season to taste with salt.

Ingredients you will need

All Purpose Flour

Water

Salt

Add breadcrumbs to a shallow pie plate. Bread the eggplant slices one at a time by dipping in flour mixture, wiping off excess against side of bowl, and transferring to the crumbs. Press the crumbs firmly onto the eggplant so they adhere.

Ingredients you will need

Breadcrumbs

Eggplant

Bread

All Purpose Flour

Equipment you will use

Bowl

Heat oil in a large wok or Dutch oven to 400°F as measured on an instant read thermometer. Fry eggplant slices in two to three batches, turning occasionally until golden brown and crisp on both sides.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

Wok

Transfer cooked slices to a large plate lined with paper towels and season with salt as soon as they emerge from the fryer.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

To Assemble: Slice bread in half.

Ingredients you will need

Bread

Spread some eggplant mayo on bottom half of each sandwich and top with eggplant slices (use half of the slices divided evenly between the four sandwiches). Top with half of the tomato sauce, using a spoon to spread evenly. Top with more eggplant mayo.

Ingredients you will need

Tomato Sauce