Vegetable Sliders: Superbowl Food

Granted it's several weeks AFTER the Superbowl, but I'm setting you up for future superbowls and summer BBQ's!  It can be difficult to find vegetarian dishes that taste good and blend well with "set menus." These sliders pair wonderfully with beer, nachos, wings and meatball sammies.

I prepared these sliders for the big game party I attended at a family friends' house, and they were a huge hit! Eggplant has a very hearty flavor, and when you top it with panko breadcrumbs, fry them in vegetable oil, and add your own special homemade ketchup you have a winner! Even if you hate eggplant, I dare you to try these sliders. The ketchup alone will be a "kitchen staple" for me. It was sweet, with a little bit of heat, and a ever-so-slight tang, and then savory hits ya when paired with the slider. This is vegetarian superbowl food!

Vegetable Sliders
Adapted from Food Network Magazine, January/February Issue
Makes 10-15 sliders

1 medium-sized Japanese eggplant, sliced 1/4" thick
3-4 portobello mushroom caps
1-2 cups Panko breadcrumbs
4 eggs, lightly beaten
1-2 French Rolls, cut into slider-sized "buns"
Vegetable oil

1/2 cup ketchup
1/4 cup dry white wine
2 tablespoons moscato
2 tablespoons sugar
1/4 cup Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon fresh ginger


  1. For sliders: Heat oil in pan. Coat eggplant/mushroom in flour, then beaten egg, then breadcrumbs; fry in hot oil.
  2. For ketchup: Add all ingredients to a small saucepan and boil for five minutes.
  3. Make sliders: Place eggplant/mushroom on bread, top with ketchup, then shredded cabbage, and the top "bun" shell.

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