Tuesday, January 12, 2021

Chopped Eggplant Sliders

I love these, easy to do-
you'll need

1 or 2 dozen rolls or small buns (depends on how big your eggplant is)
1 eggplant (smallish or medium in size)
2-3 minced garlic cloves
1 diced red onion
1 minced red bell pepper
salt and pepper to taste
1 Tbsp. prepared horseradish
1/2 C. broth
1/4 C. tomato paste
2 Tbsp. hot sauce
2 Tbsp. each chopped parsley, basil and cilantro
a few drops of liquid smoke
a few Tbsp. olive oil
1/4 C. chopped spicy pickles
2 Tbsp. spicy mustard
1/2 C. minced mixed olives
1 Tbsp. balsamic vinegar

Dice the eggplant and saute with the onion, garlic, some salt and pepper. Cook until it starts to brown, add bell pepper and horseradish and cook a couple of more minutes. Mix in broth, tomato paste, smoke, half of herbs and horseradish and cook for 5 minutes. Add hot sauce and poke at the eggplant to see how done it is. Cook until it's softish to the knife. Turn off heat and add everything else and season to your liking. If it gets to dry add more liquid.
Split your rolls and toast them until lightly browned in the oven. Spoon your eggplant filling on them and peg with some toothpicks if need be.
One nice thing about these is they don't particularly require a condiment although horseradish mustard, remoulade or other sauce can't hurt.

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