HEY EVERYBODY, I’M STILL ALIVE!
I’m alive and well and currently working as an ophthalmic tech for my dad in Savannah. As a result I’ve been devoting more of my time to gingerly poking patients’ eyes and less time to devising yummy recipes :(
Before I left Athens for Savannah I made one last recipe. I bought wayyyyyy too much eggplant and had to find a yummy way to get rid of em. Thus, my eggplant sliders were born.This recipes uses curry powder, tangy tomato and ginger mayo, and is rounded out by creamy yogurt and peppery arugula. It’s vegetarian and can be made vegan simply by omitting the yogurt and mayo! The tomato-ginger paste is good on its own. Feel free to try grilling the eggplant slices- I roasted them because I didn’t want to use the grill cause I’m lazy…
Curried Roasted Eggplant Sliders with Tomato-Ginger Aioli
Makes 6-10 sliders, depending on size of eggplant
1 medium to large eggplant
1 tsp salt and 1/2 tsp salt
1/2 tbsp cumin
1/2 red onion, sliced
about 2 tbsp curry powder
1/2 tbsp garlic powder
6-10 mini buns (I used mini ciabatta buns)
a few drops lemon juice
about 2 cups arugula
Olive oil or other vegetable oil
1 tbsp minced fresh ginger
2 tbsp tomato paste
1/2 tbsp water
1/4 cup mayo (I used light mayo)
Equipment needed: Blender
1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the eggplant into discs (at least 1 inch thick). Sweat the slices by lightly sprinkling with salt and placing them on a paper towel. Wait 30 minutes for it to sweat.
3. In the meantime, make the tomato-ginger mayo.
4. Peel and slice ginger so that you get about 1 tbsp of ginger.
5. Put ginger, tomato paste, and 1/2 tbsp water into a blender. Blend on puree. Add mayo and blend on low until smooth.
6. Then sauté the red onions by spraying a pan with cooking spray or adding a bit of oil. Cook onions on medium heat with the 1/2 tbsp cumin and 1/2 tsp salt until tender. Remove from heat.
7. If 30 minutes have passed, dab eggplant slices with a paper towel to remove the excreted water.
8. Brush each side of eggplant with olive oil. Mix the curry powder/garlic powder/1 tsp salt in a bowl. Rub this mixture on each side of the slices.
9. Place slices in a flat pan coated in cooking spray/oil and bake in oven for 25-30 minutes, flipping over the slices at about 15 minutes in.
10. Remove eggplant slices and sprinkle a few drops of lemon juice over each side.
11. Spread tomato-ginger mayo on both sides of mini-buns. Place arugula on top of the mayo on the bottom half. Place the roasted eggplant on top of this arugula layer. If the slice is too big for the bun, cut the slice in half and stack on top of each other. Top the eggplant slices with the red onion, dollop of yogurt, and cilantro. Enjoy!