Best Crispy Eggplant Sandwich Recipes

OPEN-FACED SABICH SANDWICH WITH CRISPY FRIED EGGPLANT image

Yield 8 servings

Number Of Ingredients 30

Spinach and Fresh Mango Potato Salad:
2 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
3 cups cold pre-cooked, boiled potatoes (slightly firm), peeled and cut into ½-inch pieces
¼ cup minced sour dill pickles
½ cup roughly chopped fresh flat-leaf parsley leaves
6 cups finely shredded spinach or any raw, mildly bitter green
2 cup grape tomatoes, cut in half
1 cup peeled and diced pickling cucumbers (about 2½ Persian cucumbers)
2 ripe mangos, peeled, and cut into ¼-inch dice
Roasted Garlic Tahini Sauce:
2 cups sesame seed paste (tahini), Joyva brand preferred
2 teaspoon Dijon mustard
1 teaspoon ground cumin
Juice of 5 large lemons
¼ cup fresh flat-leaf parsley leaves
1 tablespoon ground sumac
1 teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads roasted garlic
½ cup olive oil
The Sandwich:
4 large lavash breads, Joseph's whole grain or garlic preferred
16 hard-cooked eggs, peeled, chilled, cut into 4 slices each (see Kitchen Tip)
16 slices Crispy Fried Shawarma-Spiced Eggplant (find this recipe also on Epicurious)
½ cup Amba Sauce (see Kitchen Tip), or ¾ cup commercial Amba sauce, Noona's brand preferred

Steps:

In the bowl of a food processor, combine the sesame paste, mustard, cumin, lemon juice, parsley, sumac, coriander, salt, and pepper. Separate the cloves of garlic from the roasted head and squeeze out the insides. (Squeeze really well to get every last bit of luscious garlic! Make sure none of the papery peel gets into the mixture.) Process until completely smooth. With the processor running, drizzle in the oil until it is completely incorporated and smooth. Kitchen Tips: This will keep, refrigerated, in a covered container, for about one day, but you should allow it to come to room temperature and use a handheld blender to re-mix. If you eat raw or lightly coddled eggs, add two large egg yolks to the food processor with the sesame paste along with the mustard and mix until completely incorporated. Add the spices, juice and roasted garlic and process by drizzling the oil as directed. It will be very creamy and will not separate.

Crispy Eggplant Sandwich image

Provided by Angela G.

Categories Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

Preheat the barbecue or griddle to a high heat.
Wash the eggplants, dry and cut in thin-slices lengthwise. Cook them for about 2 minutes each side until tender.
Fill eggplants with cheese and ham like a sandwich and set aside. Then, in two separate shallow bowls put the breadcrumbs, the flour and put the seasoned eggs with salt and pepper in another bowl.Dip eggplants sandwiches in the flour, then in the eggs and finally press them well in the breadcrumbs before frying them in the hot oil.
Heat some seeds oil in a frying pan and cook them for about 3 minutes each side: they should be crunchy outside within a soft, melting cheese.
Add a pinch of salt if you like. Enjoy!
NB: as an alternative to fry, put on a baking tray and bake in med oven until golden.

Nutrition Facts : Calories 395.8, Fat 18.1, SaturatedFat 9.3, Cholesterol 149.4, Sodium 2218, Carbohydrate 31.8, Fiber 10.1, Sugar 10.7, Protein 28.5