Turkish · Lunch
Fried Eggplant Sandwich
Fried eggplant sandwich built on panko-crusted eggplant rounds pan-fried until golden, layered with melted mozzarella cheese, garlicky yogurt, tomato and roasted red pepper inside toasted sourdough bread. Bright, savoury and lightly tangy, it draws on Istanbul's patlıcanlı sandviç street-food tradition.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
24.3gProtein
32.4gFat
54.8gCarbs
8.6gSugar
7.9gFiber
1120mgSodium
175mgChol
9.8gSat Fat
760mgPotassium
340mgCalcium
3.6mgIron
0.9mcgVitamin B12
22mgVitamin C
vegetarian
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, salt both sides, let sit 10 minutes until beads form, then pat dry.
2
Dredge
Set up three shallow dishes with flour, beaten egg and panko. Coat each eggplant round in flour, then egg, then panko, pressing gently.
3
Fry
Heat 2 tbsp olive oil in a medium skillet over medium heat. Fry eggplant rounds 3–4 minutes per side until deep golden brown and a knife slides through easily.
4
Melt
Lay mozzarella slices over hot fried eggplant off heat, cover 1 minute until cheese softens and starts to melt.
5
Build
Whisk yogurt with grated garlic and black pepper. Spread over both sides of toasted sourdough roll, layer in eggplant, tomato, roasted pepper and arugula.
6
Plate
Press sandwich closed, halve on a diagonal and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g eggplant
- 1/2 tsp1/2 tsp salt
- 1/2 cup60g all-purpose flour
- 22 eggs
- 2/3 cup70g panko breadcrumbs
- 4 tbsp60ml olive oil
- 3 oz86g mozzarella cheese
- 4 tbsp60g plain yogurt
- 22 small clove garlic
- 44 tomato slices
- 44 roasted red pepper strips (30g)
- 22 small handful arugula
- 22 sourdough roll (160g)
- 1/4 tsp1/4 tsp black pepper
