Japanese Eggplant Sandwiches
by Caren McSherry
I like to use the slim Japanese eggplants with this recipe. There is no need to peel or salt them which makes this quick and easy. The panko breading gives it a nice crispy, crunchy texture.
Ingredients:
- 2 shallots, peeled and sliced
- 2 tablespoons flour
- 2-3 tablespoons olive oil
- 1 package original Boursin Cheese
- 4 ounces soft goat cheese
- 1 heaping tablespoon creamy horseradish
- 3 firm Japanese eggplants
- 2 eggs, lightly beaten
- 2 cups Panko (Japanese Style Breadcrumbs)
- 2 tablespoons finely chopped parsley
- Sea salt and ground pepper to taste
Method:
1. Place the sliced shallots in a bowl, add the flour and toss to coat, transfer to a sieve and shake to remove the excess flour. Heat the olive oil in a small fry pan, add the shallots and fry until crispy, stirring to promote even browning. Transfer to a paper lined plate to absorb any excess oil. Set aside.
2. In a small bowl mix together the boursin, goat cheese, horseradish, and reserved shallots. Mix well and season to taste with pepper. Salt is not needed as the cheese and shallot provide a salty profile. Mix the panko and parsley in a shallow bowl and set aside. Beat the eggs in a shallow bowl as well.
3. Slice the eggplant into ¼ inch slices, spread some of the cheese mixture onto one slice and place another slice on top to make a sandwich. Dip the sandwiches into the beaten egg, letting the excess drip off, then dredge the sandwich in the panko, pressing to ensure it adheres. Repeat.
4. Heat a non stick fry pan to medium high heat, add the olive oil and fry each side for about 2 minutes each, or until golden brown. Serve hot or at room temperature.
Makes 20 sandwiches
Copyright© Caren McSherry 2001
2. In a small bowl mix together the boursin, goat cheese, horseradish, and reserved shallots. Mix well and season to taste with pepper. Salt is not needed as the cheese and shallot provide a salty profile. Mix the panko and parsley in a shallow bowl and set aside. Beat the eggs in a shallow bowl as well.
3. Slice the eggplant into ¼ inch slices, spread some of the cheese mixture onto one slice and place another slice on top to make a sandwich. Dip the sandwiches into the beaten egg, letting the excess drip off, then dredge the sandwich in the panko, pressing to ensure it adheres. Repeat.
4. Heat a non stick fry pan to medium high heat, add the olive oil and fry each side for about 2 minutes each, or until golden brown. Serve hot or at room temperature.
Makes 20 sandwiches
Copyright© Caren McSherry 2001
