PAN-FRIED EGGPLANT WITH BUFFALO MOZZARELLA, WHITE ANCHOVIES, AND RAISIN-PINENUT RELISH
Categories Bread Sandwich Side Fry Vegetarian Mozzarella Raisin Buffalo Eggplant Anchovy
Yield makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Distribute the eggplant on a sheet pan in one layer and generously salt on both sides. Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour. Remove the weight and transfer the eggplant to paper towels and pat dry.
- Add the oil to a large hot skillet, making sure to cover the entire bottom of the pan with about 1/8 inch of oil. Add the eggplant just before the oil starts to smoke-it should sizzle as the eggplant is dropped in and the eggplant should brown pretty quickly. Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels. Allow the eggplant to come to room temperature or to cool completely.
- Grill the bread slices on one side only. Rub the grilled side of 4 of the slices with the garlic. Top with the eggplant, followed by the mozzarella, the anchovies, and the relish. Top with the remaining 4 slices, cut into halves, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Saiham
[email protected]This dish was a bit too salty for my taste.
Samina Farooq
[email protected]The flavors in this dish didn't really work for me.
NICK L. JR.
[email protected]I found the eggplant to be a bit too tough.
Cody boyd
[email protected]This dish is a bit too oily for my taste.
Jessica Winum
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish.
Brett Fehlman
[email protected]This is a great recipe for a quick and easy weeknight meal.
sadiq state
[email protected]I love this dish! It's so easy to make and it's always delicious.
Rabina Sunar
[email protected]This is a great recipe! I've made it several times and it's always turned out perfect.
Joy Uduokhai
[email protected]I made this for a party and it was a big hit! Everyone loved it.
Love Checker
[email protected]This is one of my favorite eggplant recipes. It's so flavorful and easy to make. I love the combination of the crispy eggplant, creamy mozzarella, and tangy anchovies.
Saaliegah Parker
[email protected]I've made this dish several times and it's always a success. It's a great way to use up leftover eggplant and it's also very versatile. You can add or remove ingredients to suit your taste.
Altafali Shaihk
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the way the eggplant soaks up the flavors of the other ingredients. It's the perfect appetizer or side dish.
Shahzaib khnx
[email protected]I made this for dinner last night and it was a hit! My family loved the combination of flavors and textures. The eggplant was cooked perfectly and the mozzarella was gooey and melted. The anchovies added a nice salty kick and the relish was the perfe
Allen Gooriah
[email protected]This dish was an absolute delight! The crispy eggplant, creamy mozzarella, and tangy anchovies played off each other beautifully. The raisin-pinenut relish added a touch of sweetness and crunch that took it over the top. I will definitely be making t