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I was inspired to make a huge messy outrageous sandwich. Since my background in cooking started before I went plant based, I am looking to satisfy the craving of foods I use to eat. The large cut of the eggplant with the crunchy and creamy texture mixed with the tangy slaw fulfilled this completely.
1 cup flour
3/4 tsp Granulated Garlic
2 tbsp Black Cumin Seeds
Fennel Slaw
Pickling Liquid
Shave the fennel using a slicer or mandolin. In a sauce pot, heat the Apple Cider Vinegar, Salt and Sugar over low until the salt and sugar have dissolved. Pour into a bowl with the shaved fennel. Allow to sit for 30 min to 1 hour.
In a bowl add the White Miso paste, whisk in the Olive oil and the pickling liquid, Salt Black Pepper, add the sliced cherry tomatoes and shaved fennel. Add the Fennel Fronds to the salad just before serving.
Slice the eggplant into 1/2 inch thick long slices. This is meant to be on the outrageous side.
In a shallow bowl add the flour and season with salt, granulated and black pepper, mix and set aside.
In a shallow bowl, add the Just egg.
In a shallow bowl, combine the Panko, black cumin seed, red chili flakes, chopped parsley, chopped chives, lemon zest. Stir to combine.
Dredge the eggplant in the flour, patting the eggplant to remove excess flour. Then pace the floured eggplant in the Just Egg coating on all sides. Next, place the eggplant in the Panko mixture and firmly press down on the eggplant to coat the bottom and sides, flip the eggplant over and firmly press the other side to coat. Place the Panko coated eggplant on a baking sheet, repeat with the remaining eggplant slices. Allow the coated eggplant to rest for 5 minutes, this will allow the Panko to hydrate.
In a large frying pan heat about 2 inches of cooking oil over medium high heat. The temperature of abut 330 degrees. Fry one or two eggplants at time until until deep golden brown, you are looking to cook the eggplant at heat that allows the eggplant to be creamy and tender by the end of the total cooking time. Flip and cook the other side. The cooking time is about 6 minutes per side. Remove from the pan and place on a cooling rack to drain. Cook the remaining coated eggplant slices.
Toast the hamburger buns until golden brown. Spread a nice dollop of Jule’s Food French Onion Dip on the top and bottom of the bun. Place the eggplant on the bottom bun, then a heaping pile of the fennel slaw on top.
Enjoy
