Crispy Fried Eggplant Sandwiches with Arugula & Romaine lettuce скачать в хорошем качестве

Crispy Fried Eggplant Sandwiches with Arugula & Romaine lettuce

Crispy Fried Eggplant Sandwiches with Arugula /Lettuce -Serving-each sandwich for 2 persons Ingredients -Large Eggplant cut 1” lengthwise -handful Arugula/Romaine lettuce -1 large red onion round sliced -1/2 red 1/2 yellow bell pepper cut into strips -1 cup mushrooms cut -1/2 zucchini sliced -1 egg -Bread crumbs as required -plain flour as required -Oil as required SANDWICH DRESSING (Step-1) (A) BALSAMIC VINAIGRETTE DRESSING -2 table balsamic vinaigrette -1 tsp Dijon mustard -1 tsp maple syrup -dash salt & black pepper -Whisk all together set aside (B) MAYO DRESSING -4 tbsp mayonnaise -1 tbsp tomatoes ketchup -1 tbsp bbq sauce -1 tbsp sriracha sauce -Whisk all together and set aside (Step-2) TO MAKE THE EGGPLANT -Wash Eggplant with fruwash -Slice eggplant 1” thick lengthwise, sprinkle them with salt both sides Let the slices sit for 10 minutes. -After 10 minutes rinse the eggplant pieces thoroughly in cold water to remove the salt. drain water completely & pat dry them -(veg ) Dip each slice of eggplant in flour & bread crumbs mixture coating it throughly then gently tapping off excess set aside (Non-veg)Dip the each slice in egg mixture, then the flour & bread crumbs mixture pressing them to help them stick -Transfer coated eggplant to plate -Heat oil in a pan until hot enough for frying. (1st cook veg Eggplant & then Egg coated Eggplant) -Place 2 slices gently into the hot oil (do not cook more than 2 slices per batch, or the oil temperature will drop). Careful, it may splatter a bit, especially during the first minute or so of cooking. Let the slices fry for 2-3 minutes on each side until golden brown. -Remove slices from the hot oil and drain on a drying rack or paper towel lined up. -set aside (Step -3) SAUTÉ VEGETABLES -Yellow & red bell peppers, mushrooms, red onions, zucchini, Pan grilled adding olive oil, mixed herbs salt & black pepper -set asid LETS MAKE A SANDWICH -Slice whole white garlic bread in half in lengthwise -Brush the Garlic bread slice with olive oil toast on the pan, toast for 2 minutes over medium heat until bread is crispy toasted to golden brown -Spread generous amount of Mayo mixture over each bottom on both sides -place crispy eggplant one side of the bread (place 2 or 4 eggplant cutlets per sandwich) drizzle balsamic vinaigrette dressing -sautéed red & yellow bell peppers, mushrooms, zucchini, onions -On top add arugula/romaine lettuce -Drizzle remaining dressing on top (Mayo & balsamic dressing) -Cut into half and Serve with French fries & salad -Enjoy!!!