Friday, August 21, 2009

Kitchen Improv 101: Eggplant Cutlets with "Breadcrumbs"

So many eggplants! My fridge is overrun with eggplants! Actually, that isn't entirely true. My fridge is overrun with eggplants, there are a whole lot... but my statement implies there was this sudden deluge. It has actually been an accumulation of these interesting, not-always-inspiring nightshades in my house..

It isn't that I don't like eggplant, but it seems that all the good things to do with these oblong fruits-in-disguise-as-vegetables require a couple of steps. Having moved a bit further away from my friends, the casual dinners that beg use of eggplants are harder to do.

So when my fridge cleaning yielded several eggplants from more than a few CSA shares, give/take (along with a couple of zucchinis) I decided it was time to do something about it... while also slaying the beast of other items that have accumulated in my kitchen that screamed "Use me, so I stop taking up space!"

The fruits of the day (or is that aubergine?) yielded several results... moussaka, baba ghanouj, and eggplant cutlets... using up the rest of my shredded wheat patties!

Anyway, this is a great non-recipe recipe to start feeling your way around kitchen improv. So onto the non-recipe!

Eggplant Cutlets with Shredded Wheat Bread Crumbs

Shredded Wheat
3 cloves Garlic, chopped

Vegan Milk of Choice
Rice Flour

Preheat the oven to 450 degrees.
Slice the eggplants about 1/2 an inch thick.
Drizzle a baking sheet with olive oil so it is lightly covered, then sprinkle the garlic over it.
In a flat dish Mix 4 parts non-milk with 3 parts rice flour (IE 1 cup milk to 3/4 c rice flour), mix until thick.
In another flat dish crush a few shredded wheats, mix with salt and seasonings of choice (I used black pepper, sage, and tekka)

Dredge the eggplant with the liquid coating, then coat with the shredded wheat mix. Place on baking sheet. Repeat until you run out of eggplant (or space, then either start a second sheet or wait for the first sheet to be done).

Place in oven and bake for 10 minutes. After 10 minutes remove from oven, flip cutlets over, and put in for another 10 minutes.

These are crunchy, addictive, tender.. and... sigh I do like them. They can be served straight, dressed up with a simple tomato sauce, put on sandwiches... Explore thine inner chef!


Mihl said...

Shredded wheat on top of egglants sounds really cool!

Mary said...

Haha thanks, it lends a new, interesting texture (and cleans out the pantry while at it!).