New England Fried Eggplant Sliders 

New England Fried Eggplant Sliders 

A Taste of Wild - New England

Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.

New England Fried Eggplant Sliders 

Eggplant is everywhere in roadside stalls in the summer. It’s hearty, delicious and the perfect alternative to meat. I love using eggplant to make sliders when I’m feeling burned out on burgers. This recipe is perfect with your favorite IPA beer and your best tunes. 

New England Fried Eggplant Sliders 

New England Fried Eggplant Sliders 

Yield: Serves 4

SLIDER INGREDIENTS

  • 2 eggplants, peeled and cut into 1/4 inch-thick slices 
  • 1 teaspoon salt 
  • 8 slices white bread
  • 1 cup buttermilk
  • 3/4 cup self-rising flour 
  • 1/2 cup self-rising cornmeal 
  • 1/2 teaspoon freshly ground black pepper 
  • Vegetable oil

HERB MAYONNAISE INGREDIENTS

  • 1/4 cup mayonnaise 
  • Chives, finely chopped
  • Zest of 1 lemon 
  • 1/2 teaspoon salt

Cooking Tools

  • Paper towels
  • Knife 
  • Cutting board
  • 3 bowls, one shallow 
  • Large cast iron pan

Method

Sprinkle both sides of eggplant slices with salt. Place in a single layer on paper towels and stand for 30 minutes. Rinse and pat dry.

Soak the eggplant slices in the buttermilk for about 30 minutes.

To make the herb mayo, combine all the ingredients in a bowl.

Place the flour, cornmeal and pepper in a shallow bowl and toss to combine. Drain the eggplant slices, and dredge both sides in the flour mixture.

Pour oil into a large cast iron frying pan to a depth of 1 ½ inches, and heat to 375°F or until a cube of bread dropped in the oil browns in 10 seconds. Add the eggplant slices and fry for 3 minutes each side or until golden.

Arrange the eggplant on the bread, top with a dollop of mayo and serve with sliced cucumbers or pickles.