Eggplant has a special place in my menu. There are varieties of food items that can be done with it, from Baignan bartha to Baba ganoush. One of the easiest ways to incorporate egg plant in your food is using it in a sandwich. Preparing an egg plant takes no time. Egg plant is tasty by itself when toasted or baked, and does not need heavy seasoning or spices. Here is my version of egg plant sandwich; I added baked tofu to give it an extra kick.
Ingredients
- Egg plant – 1 (medium sized)
- All purpose flour – 4 tablespoons
- Corn meal – 4 tablespoons
- Garlic powder – ½ teaspoon
- Dried oregano – ½ teaspoon
- Salt to taste
- Dash of black pepper
Directions
1. Preheat the oven to 350° F. Peel eggplant and cut into ½ inch slices. Spread out on a paper towel and sprinkle with salt. Let sit for 10 minutes, and then wipe out the salt with a towel.
2. Combine all purpose flour, corn meal, garlic powder, salt, oregano and black pepper.
3. Dredge egg plant in the above mixture on both sides and arrange on a cookie sheet which is spread with 1 tablespoon of olive oil.
4. Bake for 8 to 10 minutes, then flip the eggplants over. Add a spoon of olive oil and bake for 10 more minutes until soft.
Baked tofu
Ingredients
- Extra firm tofu – 1 lb
- Bread crumbs – 6 tablespoon
- Garlic powder- ½ teaspoon
- Parsley flakes – 1teaspoon
- Soy sauce – 3 tablespoons
- Salt to taste
- Olive oil
Directions
1. Preheat oven to 400° F.
2. Cut tofu into desirable sizes and marinate them in 3 tablespoons of soy sauce for 30 minutes.
3. Combine bread crumbs, salt, parsley flakes, garlic powder .dredge marinated tofu in to the mixture and coat them evenly
4. Place coated tofu on a cookie sheet and bake for 15 minutes on each side.
5. Place egg plant and tofu on sandwich buns or plain bread to serve.
Notes
Egg plant and tofu can be cooked on skillet, on medium heat for 10 minutes on each side, while being careful not to burn them.
Adding spread such as lentil carrot spread to your sandwich will add en extra layer of taste and drama to your meal.