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.

RECIPE NOTES

Instead of the slender Japanese eggplants, a large eggplant, quartered lengthwise, can be used.