Vegetarian Eggplant BLT Sandwich with Harissa Mayo
Ingredients
Crispy Eggplant
-
½
cup
panko breadcrumbs
-
½
cup
whole wheat flour
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
to taste
salt
-
to taste
pepper
-
2
eggs, beaten (or flax eggs)
-
as needed
tablespoon
grapeseed oil
-
1
small
eggplant, sliced into ¼-inch pieces
Sandwiches
-
½
cup
mayonnaise (regular or vegan)
-
2
tablespoons
harissa paste
-
8
slices
bread
-
1
cup
lettuce
-
1
large
tomato, sliced
-
½
cup
sprouts (optional)
Instructions
- Prepare the eggplant by mixing panko breadcrumbs, flour, onion powder, garlic powder, salt, and pepper in a bowl.
- In another bowl, place beaten eggs or flax eggs.
- Heat grapeseed oil in a skillet over medium heat.
- Dip eggplant slices in the egg (or flax egg) and then in the breadcrumb mixture until fully coated.
- Cook the eggplant in the skillet for about 3 minutes on one side, then flip and cook for an additional 2 minutes until crispy.
- Transfer cooked eggplant to a towel-lined plate.
- Make the harissa mayo by mixing mayonnaise and harissa paste in a small bowl.
- Spread the harissa mayo on one side of each slice of bread.
- Assemble the sandwiches by adding lettuce, cooked eggplant, tomato, and sprouts on half of the bread slices, then top with the other slices.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
50mg
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