EGGPLANT HOT DOGS WITH BREAD & BUTTER PICKLES
SERVES 4 HOT DOGS
FOR THE EGGPLANT HOT DOGS
4 slender Japanese eggplants
1/4 cup plus 2 tbsp. (90ml) olive oil
1 1/2 tsp. salt
1 tsp. ground fennel seed
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. dried marjoram
EXTRAS
2 tomatoes
2 shallots
4 hot dog buns
4 tbsp. bread and butter pickles
4 tsp. prepared mustard
NUTRITIONAL VALUES
Calories: 384kcal
Fat: 24.6g (3.2g S.Fat)
Carbs: 36.6g
Protein: 5.9g
Sugar: 9.7g
Sodium: 1892mg
METHOD
Peel the eggplants and place them in a food-storage bag with the other ingredients. Refrigerate the eggplants overnight after sealing the bag.
Sear the eggplants for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 10 minutes.
Cut the tomatoes into dice and the shallots into thin rings.
Cut the buns open and warm them in an indirect oven for 2 minutes.
Top each bun with one eggplant, tomato, shallot, and pickle, followed by mustard.
Sear the eggplants for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 10 minutes.
Cut the tomatoes into dice and the shallots into thin rings.
Cut the buns open and warm them in an indirect oven for 2 minutes.
Top each bun with one eggplant, tomato, shallot, and pickle, followed by mustard.
RECIPE NOTES
Instead of the slender Japanese eggplants, a large eggplant, quartered lengthwise, can be used.
