Sunday, July 06, 2008

Hickory Smoked Eggplant with Breaded Teese, Bruschetta

Dinner 7/06

Hickory Smoked Eggplant with Breaded Teese


No, it's not bacon, it just looks that way ;)

The eggplant was peeled, cut into long, wide and 1/4" thick slabs and smoked with hickory chips for 20 minutes. Then they were seasoned with salt and pepper, brushed with olive oil and grilled.

1/2" thick rounds of Teese were coated with seasoned flour (salt, pepper, smoked paprika), dipped in a cornstarch slurry and finally rolled around in a combo of bread crumbs and nutritional yeast. Then they were pan-fried in a 1/4" layer of peanut oil until they became golden brown and just started to melt (trust me, there's a fine line between golden brown and completely melted Teese).

The eggplant were then cut down the center and wrapped around the fried Teese.

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