Ingredients for Deep Fried Eggplant
- 2 Eggplants, sliced into thick medallions
- 4 sweet burger buns
- 3 cups Japanese breadcrumbs (Panko)
- 1 tablespoon each:
- Onion
- Garlic
- Paprika
- Cumin Powder
- Salt & pepper (to taste)
- 2 cups of AP flour
- 3 eggs
Ingredients for Sauce
- 1 cup Mayonnaise
- 3 sprigs fresh Mint
- Half a fresh Jalapeno pepper
- 4 teaspoons Jalapeno chili powder
- 1⁄2 fresh Lime
- Salt & pepper (to taste)
- A couple sprigs of Parsley
- 1 tablespoon Paprika
Ingredients for Salad
- 1 cup Cream soda
- 2 cups Olive oil
- 1 Lemon
- 1⁄2 a Shallot
- 1 tablespoon Dijon
- 1 teaspoon Vanilla extract
- 1 bag of washed Arugula
- 1 Cucumber
- 1 cup of Baby tomatoes
- 1 Red onion
Steps for Eggplant
Use a ring mold and cut out eggplant to a smaller circle.
Discard skin
Use a food processor and pulse 12 times with the burger buns, spices, and salt and pepper
Add breadcrumbs and pulse three times
Combine eggs and S&P and stir until incorporated
Set aside
Add flour and S&P and set aside
Dip eggplant in flour
Dip in egg
Coat in breadcrumb mixture
Repeat until all eggplants are covered and breaded
Plunge into fryer (Canola oil) 350° until golden brown
Steps for Sauce
Combine Mayonnaise, Jalapeno powder, S&P, and paprika Stir
Mince mint, jalapeno, and parsley
Add to mayo ingredients and mix well
Squeeze in lime-juice and stir Set aside.
Steps for Cream Salad
Cut lemon in half.
Put it on a hot iron pan flesh side down.
Roast it until charred
Squeeze the juice.
Combine cream soda, olive oil, and lemon juice
Mince shallots and combine with oil mixture
Add vanilla extract and Dijon
Stir until emulsified
Small dice the cucumbers and slice the tomatoes in half. Thinly slice the red onion.
Toss everything together
Plate everything to the way you desire
Serve
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