Foodie Friday: Vegetarian Japanese eggplant sandwich recipe

If you're an eggplant fan, these mouthwatering sandwiches are quick and easy to make and will impress any company that happens to drop by. . Caren McSherry / Gourmet Warehouse

Every week on Foodie Friday cookbook author and Gourmet Warehouse founder Caren McSherry joins CKNW’s Simi Sara with another recipe to wow your guests and up your game in the kitchen.

They’re loved by some and reviled by others, but used right eggplants can be the king of the kitchen.

If you’re a fan, these mouthwatering be sandwiches are quick and easy to make and will impress any company that happens to drop by.

I like to use the slim Japanese eggplants with this recipe.

There is no need to peel or salt them, which makes this quick and easy, and the panko breading gives it a nice crispy, crunchy texture.

LISTEN: Foodie Friday: Excellent Eggplant

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What you need

  • 2 shallots, peeled and sliced
  • 2 tablespoons flour
  • 2-3 tablespoons olive oil
  • 1 package original Boursin cheese
  • 4 ounces soft goat cheese
  • 1 heaping tablespoon creamy horseradish
  • 3 firm Japanese eggplants
  • 2 eggs, lightly beaten
  • 2 cups panko (Japanese-style breadcrumbs)
  • 2 tablespoons finely chopped parsley
  • Sea salt and ground pepper to taste

How to do it

  • Place the sliced shallots in a bowl, add the flour and toss to coat, transfer to a sieve and shake to remove the excess flour
  • Heat the olive oil in a small frying pan, add the shallots and fry until crispy, stirring to promote even browning
  • Transfer to a paper lined plate to absorb any excess oil. Set aside
  • In a small bowl, mix together the Boursin, goat cheese, horseradish, and reserved shallots. Mix well and season to taste with pepper. Salt is not needed, as the cheese and shallots provide a salty profile
  • Mix the panko and parsley in a shallow bowl and set aside. Beat the eggs in a shallow bowl as well
  • Slice the eggplant into ¼ inch slices, spread some of the cheese mixture onto one slice and place another slice on top to make a sandwich
  • Dip the sandwiches into the beaten egg, letting the excess drip off, then dredge the sandwich in the panko, pressing to ensure it adheres. Repeat
  • Heat a non stick frying pan to medium-high heat, add the olive oil and fry each side for about two minutes each, or until golden brown
  • Serve hot or at room temperature

Makes 20 sandwiches.