Fried Eggplant “Oyster” Po’boys

Roast an eggplant. Pop it in the oven 420′ for an hour, or until it deflates and gets all wrinkly. You want the inside to be goopy and stringy, like an egg. Seriously people say they hate eggplant but y’all don’t cook it right.

After it’s cool to the touch, skin the eggplant and tear or cut it into strips. I think I got about 9 strips from a med-large eggplant. Dredge the strips in cornmeal + salt, all up in all the gooey cracks and crevices.

Pan fry the eggplant in olive oil so the crust gets crispy.

Assemble sandwich.

Mediterranean style: bolillo roll, toasted, hummos, fresh basil and tomato.

Or fishboat style: toasted bolillo roll, mayo, lettuce onion tomato, tartar sauce.

Or bahn mi style: bolillo roll toasted, mayo, cilantro, shredded carrot, and a vegan nut paté.