Eggplant Sandwiches
This is one of the best ways to serve eggplant, even if it is a veg that does not rate on your culinary must-haves!
Ingredients:
2 leeks, white part only
2 tbsp. olive oil
9 oz. soft goat cheese
1 whole head of roasted garlic, skinned and separated into cloves
1/2 tsp. fresh ground pepper
4 medium firm fleshed Japanese eggplant
2 eggs lightly beaten
2 cups Panko (Japanese style bread crumbs)
2 tbsp. olive oil
Method:
1. Slice the leeks in half lengthwise and rinse well under cold water. Thinly slice the leeks across and pan fry them in the olive oil until they are crispy and brown. Drain on paper towels and set aside.
2. Slice the eggplant into 1/4 inch slices. Mix goat cheese with the roasted garlic cloves and fresh ground pepper.
3. Spread some of the cheese mixture onto one slice of eggplant and top with another, to make a sandwich. Dip into the beaten eggs, letting the excess drip off. Dredge the sandwich in the panko, pressing to ensure that it adheres.
3. Heat the frying pan to medium, add 1 tbsp. of olive for each addition. Pan fry the eggplant sandwiches until golden brown, about 2 minutes on each side. Serve hot or at room temperature.
