Eggplant Baguette
This could totally be placed in a bun but I made it open faced to see it! The eggplant was grilled on out outdoor grill along with some hatch green chili peppers. It is topped with beautiful heirloom tomato slices and air-fried onions. The spread is an unexpected cannellini bean hummus with horseradish for some extra kick!
Servings: 4
Ingredients
- 1 Eggplant
- 1/2 CUP Vegan Worcestershire Sauce
- 1/2 CUP Water
- 2 TBSP Herb De Province
- 2 TBSP Garlic
- 1 Large Heirloom tomato
- 4 Hatch green chiles Sometimes called Anaheim
- 1 Loaf Sourdough or Ciabatta bread
- 2 TBSP Apple Cider Vinegar
- 1 TBSP Ground flax seed
- 1 Large Vidalia or sweet onion
- 1/2 Cup Organic Gluten Free Panko I use Ian's egg free.
- 3 TBSP Potato Flour Any gluten free flour
- Salt and pepper to taste
- 4 TBSP Horseradish Freshly grated
- 1 Can Cannellini beans
- 1 TBSP Herb De Province
- 1/2 TSP Garlic powder
- 2 TBSP Lemon Juice
- 2 TBSP Water
Instructions
- Peel or score the eggplant. Slice into 1/2" slices. Soak in water with about 3 tablespoons of Himalayan salt. You may have to weight them down to keep them underwater. Put a plate on top with something heavy like a bowl of water so the eggplant can soak. (About 30 minutes).
- Grind flax seed and add it to 2 TBSP Apple Cider Vinegar and 2 TBSP water. Stir. Let sit for 5 minutes to thicken.
- Peel your onion and slice into 1/4" slices. Break up the rings. Place in a bowl of water. Set up a dipping station with flour, flax and panko.
- Dip your rings in the flour, then the flax mixture, then the panko. Set on a wire Air fryer tray. Bake in an air-fryer at 400 ° F for 15 minutes. Note, you may want to switch tray positions after 8 minutes.
- Remove your eggplants from the water, rinse them and "wring them out" to get out the excess water. Add Worcestershire sauce, 1/2 Cup water, herb de province and garlic to a large Ziploc bag. Place eggplants in it and shake to coat them. Let marinate for 15 minutes.
- Add herb de province and garlic to lemon juice and hydrate the herbs. Drain your beans and mash them.
- Peel and finely grate your horseradish. The pungency of horseradishes varies greatly so you may want to add more or less to your spread, or eliminate it entirely.
- Add your herbed lemon juice, horseradish, salt and pepper to your bean spread and adjust as needed to suit your taste.
- Slice your peppers lengthwise and remove the seeds and membrane.
- Slice your tomatoes into 1/4" slices.
- Grill your eggplants on an outdoor grill for 8-10 minutes on each side or until you have nice grill marks the the eggplant is semi translucent and soft on the inside.
- Grill the Hatch chili's along with your eggplant. You want them soft with grill marks.
- Toast your bread until golden brown.
- Assemble by spreading a layer of your Cannellini bean hummus spread on the toast. Follow with eggplant slices, grilled peppers, tomato and air fried onions. Putting on a top piece of bread is up to you.
Notes
This is a Snap Pea Sheep Recipe.
I try to be a gluten free as possible which is why this is served on a baguette. Well actually a slice of toasted sourdough bread. Anyway I use Ian's organic, gluten free panko. Most brands of panko have egg so check the label.
Eggplant skin has a lot of nutrients and is high in Anthoxanthin. It is also a little tough to eat. I find if I score it with a knife every 1/4" that the skin holds up but is easier to eat. If your eggplant is not organic, peel it!
I use an air fryer oven that has five racks. You can air-fry in a convection oven using a steel wire cooling rack.
You can certainly use a bottle horseradish but make sure it has no cream, mayonnaise or additives you are trying to avoid.
You can use an indoor grill, panini press or just a skillet to cook your eggplant. The grill marks add a lot of flavor! I do not recommend baking as it will dry them out.