Roasted Eggplant Po' Boys

From First-Time Vegan: Delicious Dishes and Simple Switches for a Plant-Based Lifestyle by Leah Vanderveldt, Ryland Peters & Small, 2019

Images by Clare Winfield ©Ryland Peters & Small

  • Yield: 2-3 Big Sandwiches or 4 Smaller Ones

Ingredients

FOR THE EGGPLANT

  • 1 large aubergine/ eggplant, sliced into 1.5-cm/1/2-inch thick rounds
  • avocado or olive oil, for brushing
  • 1–2 tablespoons Cajun spice mix
  • FOR THE WHITE BEAN PUREE
  • 160 g/1 ¼ cups canned white beans, drained and rinsed
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 1/2 garlic clove, peeled
  • ¼ teaspoon chili flakes/ hot red pepper flakes
  • ¼ teaspoon smoked paprika
  • 1–2 tablespoons ice-cold water (optional)
  • salt, to taste

 

FOR THE HERBY SLAW

  • 60 g/1 cup thinly sliced red cabbage
  • 20 g/ ½ tightly packed cup flat-leaf parsley or coriander/cilantro leaves (or a mixture), finely       
  •        chopped
  • ½  garlic clove, finely grated
  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar

 

TO SERVE

fresh baguettes, cut into 15-cm/6-inch lengths and split in half

baking sheet, lined with baking parchment

Directions

  1. Preheat the oven to 200°C (400°F) Gas 6.
  2. Brush the aubergine/eggplant slices on both sides with oil and spread out on the prepared baking sheet. Sprinkle with a little of the Cajun spice mix to give a light coating.
  3. Roast in the preheated oven for about 15 minutes.
  4. Flip the aubergine/eggplant slices over and sprinkle the other side with Cajun spice mix. Bake for another 10 minutes, until soft and golden.
  5. To make the white bean purée, combine all the ingredients in a food processor or blender and purée until smooth. Add the ice-cold water for a smoother consistency.
  6. Combine the slaw ingredients in a bowl and season to taste with salt.
  7. Assemble the sandwiches with a good slathering of white bean purée on the baguettes, topped with the roasted aubergine/eggplant slices and herby slaw.

Note

I have a deep-rooted love for New Orleans, and by ‘love’ I mean a strange pull to become a part of the city, learn more about it and experience it like a local. My husband and I got married there and we love planning trips back. These po’ boys are my plant-based ode to New Orleans’ old school charm and its new wave of creative cuisine.

  • Yield: 2-3 Big Sandwiches or 4 Smaller Ones
  • Ingredients:

    FOR THE EGGPLANT

    • 1 large aubergine/ eggplant, sliced into 1.5-cm/1/2-inch thick rounds
    • avocado or olive oil, for brushing
    • 1–2 tablespoons Cajun spice mix
    • FOR THE WHITE BEAN PUREE
    • 160 g/1 ¼ cups canned white beans, drained and rinsed
    • 1 tablespoon tahini
    • 1 tablespoon fresh lemon juice
    • 1/2 garlic clove, peeled
    • ¼ teaspoon chili flakes/ hot red pepper flakes
    • ¼ teaspoon smoked paprika
    • 1–2 tablespoons ice-cold water (optional)
    • salt, to taste

     

    FOR THE HERBY SLAW

    • 60 g/1 cup thinly sliced red cabbage
    • 20 g/ ½ tightly packed cup flat-leaf parsley or coriander/cilantro leaves (or a mixture), finely       
    •        chopped
    • ½  garlic clove, finely grated
    • 1 tablespoon olive oil
    • 2 teaspoons apple cider vinegar

     

    TO SERVE

    fresh baguettes, cut into 15-cm/6-inch lengths and split in half

    baking sheet, lined with baking parchment

  • Directions:
    1. Preheat the oven to 200°C (400°F) Gas 6.
    2. Brush the aubergine/eggplant slices on both sides with oil and spread out on the prepared baking sheet. Sprinkle with a little of the Cajun spice mix to give a light coating.
    3. Roast in the preheated oven for about 15 minutes.
    4. Flip the aubergine/eggplant slices over and sprinkle the other side with Cajun spice mix. Bake for another 10 minutes, until soft and golden.
    5. To make the white bean purée, combine all the ingredients in a food processor or blender and purée until smooth. Add the ice-cold water for a smoother consistency.
    6. Combine the slaw ingredients in a bowl and season to taste with salt.
    7. Assemble the sandwiches with a good slathering of white bean purée on the baguettes, topped with the roasted aubergine/eggplant slices and herby slaw.
  • Note:

    I have a deep-rooted love for New Orleans, and by ‘love’ I mean a strange pull to become a part of the city, learn more about it and experience it like a local. My husband and I got married there and we love planning trips back. These po’ boys are my plant-based ode to New Orleans’ old school charm and its new wave of creative cuisine.

  • Credit:

    From First-Time Vegan: Delicious Dishes and Simple Switches for a Plant-Based Lifestyle by Leah Vanderveldt, Ryland Peters & Small, 2019

    Images by Clare Winfield ©Ryland Peters & Small

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