CRISPY FILET OF AUBERGINE SANDWICH WITH SWEET POTATO SRIRACHA SAUCE
March 6, 2018
This is our classic riff of a filet o’ fish-type sando! Freshly-caught aubergine, battered and baked to wicked crispy perfection with another Brussels-based slaw and purple cabbage thrown in. That neon orange sauce? We’ll get to that in a minute.
When we were younger, we had our share of fast food favorites, but now we’re older and wiser so re-inventing those classics into plant-forward and healthy versions.
- Prep Time: 35-40 min
- Cook Time: 70-75 min
- Total Time: -52264230.533333 minute
- Yield: 4 1x
for the sweet potato sriracha sauce
- 1 (220g) sweet potato
- 100g unsweetened soya or almond milk
- 3 T sriracha
- 3 T olive oil
- 1 t sesame oil
for the quick Brussels sprouts and purple slaw
- 1 lemon, juiced (yields about 2 T)
- 1 T sesame oil
- 1 t sugar
- 8 Brussels sprouts, cleaned, stems trimmed, mandolined
- 100g wedges of Purple cabbage, shaved thin on a mandoline
- 1g mint, chopped chiffonade
- ½ t coarse salt
- ½ t ground black pepper
for the aubergine
- 2 medium aubergine, cut in half lengthwise
- 125g flour (any kind, gluten free if preferred), divided into 25g and 100g portions
- 100g soya or almond milk, unsweetened
- 1 t coarse salt
- ½ ground black pepper
- 1 t smoked paprika
- 1 T fresh dill, minced
- 100g panko (bread crumbs)
- 1 T Italian seasoning
- 1 lemon, zested
- 4 soft squishy hamburger buns
to prepare the sweet potato sriracha sauce (can be prepared the day before)
- Roast the sweet potato whole at 180 degrees with fan for 35-40 minutes or until soft. Cool and peel.
- Transfer to a blender and add the remaining sauce ingredients. Blend until smooth.
to make the quick Brussels sprouts and purple slaw
- In small bowl whisk lemon juice, sesame oil and sugar to dissolve. Add the rest of the ingredients to medium bowl and toss to coat. Can be prepared an hour ahead of time.
to prepare the aubergine (can be roasted one day ahead – breading and baking must be done right before serving)
- Preheat oven to fan, 180 degrees. Place half cut aubergine on parchment paper (flat side face down) and roast for 20-25 minutes until very soft to the touch.
- Remove from heat and let cool for 30 minutes (can do the evening ahead). Remove aubergine halves from skin in one piece by carefully scooping out with a spoon. Set aside.
- For the breading you’ll need 3 small bowls:
For bowl one (dry ingredients), combine the remaining 100g flour, smoked paprika and dill.
For bowl two (wet ingredients), whisk 25g flour with unsweetened plant-based milk, salt and pepper.
For bowl three (dry ingredients), combine panko, Italian seasoning and lemon zest.
Dredge filets lightly with seasoned flour in bowl one, then dunk to the wet mixture in bowl two, then transfer to bowl three to coat.
Place on parchment lined baking sheet and bake at 180 degrees with fan for 20-25 minutes until crispy and golden brown edges. Set aside.
to build the sandwich
The secret for the best sandwich ever is to steam the buns slightly for that extra squishy softness.
- Pile the steamed buns high with the aubergine filets, slaw and the desired amount of sauce. Serve immediately.
There are a few steps here before you can sink your teeth in, but you can roast the aubergine the day before and whip up this luscious sweet potato sriracha sauce if you want to simplify the process.
After giving a sweet potato a roast, we’re chucking it into a blender with soya milk, olive and sesame oils and a good amount of sriracha before blending into silky perfection. Slather liberally all over these wicked healthy filets with the slaw, use two hands and a big napkin.