VEGETARIAN RECIPE

New England Fried Eggplant Sliders

Eggplant is in abundance on the road side stalls, its hearty and delicious to eat, I love sliders and making variations on it that are fresh, because sometimes yah need a break for meat, this recipe is perfect with a local IPA beer and I recommend eating on sunset or obvious reasons.

Ingredients

2 eggplants, peeled and cut into 1/4 inch thick slices 1 teaspoon salt
8 slices white bread
1 cup buttermilk
3/4 cup self-rising flour
1/2 cup self-rising cornmeal
1/2 teaspoon freshly ground black pepper vegetable oil

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Jalapeño mayo:
1/4 cup whole-egg mayonnaise
3 pickled jalapeños, finely chopped
1 cucumber peeled and sliced finely
grated zest of 1 lemon
1/2 teaspoon salt

Equipment:
Fire pit, stove top cooker or gas stove

- Feeds 4 -

HOW TO MAKE IT

1. Sprinkle both sides of eggplant slices with salt. Place in a single layer on paper towels and stand for 30 minutes. Rinse and pat dry.

2. Soak the eggplant slices in the buttermilk for about 30 minutes.

3. Cut the crust off the bread and discard the excess bread (or feed it to the seagulls). Set aside.

4. To make the jalapeño mayo, combine all the ingredients in a bowl.

5. Place the flour, cornmeal and pepper in a shallow bowl and toss to combine. Drain the eggplant slices, and dredge both sides in the flour mixture.

6. Pour oil into a large cast-iron frying pan to a depth of 11/2 inches and heat to 375°F or until a cube of bread dropped in the oil browns in 10 seconds. Add the eggplant slices and fry for 3 minutes each side or until golden.

7. Arrange the eggplant on the bread rounds, top with a dollop of jalapeño mayo and enjoy the sunset

8. In partnership with Thor Industries.