Wednesday, April 27, 2011

Cherry-Smoked Eggplant Po' Boy with Cole Slaw

Dinner 4/27

Cherry-Smoked Eggplant Po' Boy with Cole Slaw

Grilled Okra

A slight riff on our recipe, smoking the eggplant with cherry wood and adding the spices to the flour, instead of the breadcrumbs.

Eggplant Po' Boys

Start by peeling, cubing (about 1/2") and cherry-smoking the eggplant for 20 minutes. Then coat the eggplant in batches using the three-pan method.

Pan 1: 1/2 cup of all-purpose flour seasoned with 2 tsp. of smoked paprika, 1 tsp. cumin, 1 tsp. garlic salt and pepper to taste.

Pan 2: A cornstarch slurry (1 tbs. cornstarch and 2 tbs. of cold water).

Pan 3: A mix of 1/3 cup of cornmeal and 2/3 of a cup of breadcrumbs, 2 tbs. of nutritional yeast, stirred to combine.

Then, deep-fry the eggplant, working in batches, in 385F peanut oil for 2-3 minutes until golden brown, remove and drain on a wire rack or paper towels.

They were served on a hollowed out bun along with hot sauce (optional) & cole slaw and grilled okra (not shown).

The okra was marinated in a 2:1 mixture of melted soy margarine & tamari, then basted occasionally on the grill with the leftover marinade. You want to make sure the okra is blackened in spots and is cooked through completely.

blog comments powered by Disqus