Fried Eggplant Sandwich with Eggplant Mayo

Fried Eggplant Sandwich with Eggplant Mayo

you will love eggplant mayo

From our friends at Serious Eats


After discovering how delicious eggplant-based
mayonnaise is, I put two and two together and decided to make a vegan fried
eggplant sandwich smothered in rich tomato sauce and drizzled with a mayonnaise
made out of itself.

Whoa, meta.

Note: This recipe makes more eggplant
mayo than you need. The leftovers can be stored in a covered container in the
fridge for up to 1 week.


YIELD: Makes 2 sandwiches

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour 45 minutes



For the Eggplant Mayo:

2 medium eggplants, about 1 1/2 pounds total

1 cup canola oil

1 clove garlic, grated on a microplane grater

2 teaspoons juice from 1 lemon

2 teaspoons dijon or whole grain mustard

Kosher salt

For the Tomato Sauce:

2 tablespoons extra virgin olive oil

1 clove garlic, grated on a microplane grater

1/4 teaspoon red pepper flakes

1/2 teaspoon dried oregano leaves

1 (28-ounce) can whole peeled tomatoes

For the Eggplant:

1/2 cup all-purpose flour

1/2 cup water

2 cups vegan bread crumbs

1 quart vegetable oil for frying

4 slices pizza bianca or other sandwich bread,
lightly toasted



For the Eggplant Mayonnaise: Preheat oven to 400°F. 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. Place
flesh in cup that just fits around the head of an immersion blender. Add
garlic, lemon juice, and mustard. Carefully add remaining oil so that it floats
on top of the eggplant. 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.

For the Sauce: While the eggplant is roasting, heat olive oil in a medium
saucepan over medium-high heat until shimmering. Add garlic, red pepper, and
oregano and cook, stirring constantly, until fragrant, about 30 seconds. 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.

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.

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. 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

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

To Assemble: Slice bread in half. 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. Add a second layer of
fried eggplant and a second layer of tomato sauce. Finish with more eggplant
mayo and close sandwiches. Serve hot.

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