Eggplant sandwich with pickles and hot sauce

By: Raph Rashid
From: Hungry For That
Makes: 4
Photographer: Lauren Bamford

Most Sundays I try to cook something. Whether it’s a late lunch or early dinner, I generally have something on the go. Beci and I are super lucky to have lots of friends living in our neighbourhood and they know that our door is always open and there will be something to eat and drink. All of the dishes that I have put in the trucks have been developed in my kitchen at home, generally on the weekend when I have a bit more time to think about it and have people around to give me feedback. This sandwich came about one Sunday afternoon when I was just throwing some things together – sometimes I just like to make a few elements and put them on the table and let my friends decide what they want in their sandwich. It’s when some awesome creations are made. This eggplant sandwich is one of them, put together by my friend Amanda.

Ingredients

Quantity	Ingredient
1	eggplant, sliced 1 cm thick
	salt
35g	plain flour
	large egg, beaten
60g	panko crumbs
60ml	olive oil
20g	butter
	green cabbage, thinly sliced, to serve
1	avocado, stoned and sliced
	coriander leaves, chopped, to serve
	parmesan, grated, to serve
	red onion, thinly sliced, to serve
	gherkins, sliced, to serve
	hot sauce, to serve (optional)
8	slices sourdough bread

Chipotle mayo

Quantity	Ingredient
125g	whole egg mayonnaise
1 tablespoon	chipotle en adobo, finely chopped

Method

To make chipotle mayo, combine the mayonnaise with the chipotle in a bowl and mix well.
Lay the eggplant slices on paper towel and sprinkle with salt. Let sit for 15 minutes then wipe off any moisture. Dust the eggplant slices with plain flour, dip them in the egg and coat with the panko crumbs.
Heat the oil and butter in a frying pan over a low heat. Fry the eggplant slices for about 7-8 minutes on each side, or until golden brown, then drain.
To assemble, arrange the cabbage, avocado, coriander, eggplant, parmesan, red onion, gherkins and hot sauce, if using, on four slices of the sourdough. Top with the remaining slice of sourdough, with some chipotle mayo spread on the underside.