Hickory-Smoked Eggplant Po' Boys
Liz went early our local bakery (Great Lakes Baking Co. in Hudson, OH) and scored some lovely ciabatta rolls. So, it seemed like a good time to try our hand at that New Orleans classic, a po' boy sandwich.
We started by peeling, cubing and hickory-smoking the eggplant for 15 minutes. Then we coated the eggplant using the three-pan method.
Pan 1: All-purpose flour seasoned with a pinch of salt and pepper.
Pan 2: A cornstarch slurry (1 tbs. cornstarch & 1 tbs. of cold water).
Pan 3: A mix of 1/3 cup of cornmeal and 2/3 of a cup of breadcrumbs, with a 1/2 tsp. of cumin, 1/4 tsp. of cayenne, 1 tsp. of smoked paprika, 1 tsp. of salt and 1/2 tsp. of pepper, stirred to combine.
Then, working in batches, deep-fry the eggplant in 375F peanut or canola oil for 3-4 minutes until golden brown, remove and drain on a wire rack or paper towels.
We hollowed out the top and bottom of the rolls and added the eggplant and hot sauce. On the top half we went with tomato, lettuce, pickles and a bit of the coleslaw.
You know they were good, because two bites into dinner our daughter asked if we could have them again tomorrow. ;)