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