For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
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
Sarah Glover
lunch
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.
