Eggplant Po' Boys- CSA Week 7

I made one of the most interesting meals I think I've ever made on this blog. Last night I made Eggplant Po' Boys.  

If you are interested in what a Po' Boy is, it's "a traditional submarine sandwich from Louisiana.  It almost always consists of MEAT, usually a roast, seafood, usually fried and served on a baguette-like Louisiana French Bread." (thanks wikipedia)


I've made a Shrimp Po' Boy before, but I think I've found my new favorite.  Eggplant Po' Boy is where it's at people.  Trust me on this one.


I originally saw this recipe while searching "eggplant" on pinterest.  What I got was a link to a blog called "What the hell does a vegan eat anyway."  I liked her recipe, but in true Lizzy fashion, I kept digging for more recipes that sang out to me.  In the end, I mixed several recipes into one.  But the steps were pretty much the same.  Slice eggplant, fry eggplant, make a remoulade, make a slaw, combine on hearty bread. Eat.  Enjoy.

Here's my recipe:
I took inspiration from: Gourmet, Nibble-dish, Vegan Menu
Eggplant Po' Boy
Ingredients:
1 cup or so of vegetable oil (for frying)
1 eggplant, washed and diced (I used three skinny japanese eggplants)
2 cups flour
2 tablespoons creole seasoning
2 tsps. salt
1 tsp. black pepper
1 cup {your favorite} milk
1 egg or 2 egg whites
1 tomato, sliced
2 cups brocolli slaw mix
1/2 jalapeno, diced
1 cucumber, diced
2 tablespoons of apple cider vinegar
1 tablespoon of dijon
1 baguette, sliced into 2 large sandwiches
1 plain chobani yogurt mixed with lots of creole seasoning and pepper- or you could use mayonanisse.. but remember I have a fear...
Instructions:

Slice up the eggplant, sprinkle slices with salt and place in a colander to drain for an hour (I skipped this step, but I was also using japanese eggplants!) If using Japanese eggplants, omit this step. While waiting for the eggplant, prep everything else. Heat vegetable oil over medium heat. Combine flours, creole seasoning, salt and pepper in a long shallow bowl or plate. Mix together the  milk, water and eggs in a plate.  Rinse the salt off the eggplant and pat dry. Organize your breading station by having eggplant, flour mixture and egg mixture.  Then dredge an eggplant slice through the flour on both sides. Dip into the wet mix. Shake. Dredge through flour again on both sides. Then drop your eggplant pieces in the hot oil.  (I needed help at this point, so Dave fried while I prepped- we made a good team).  After the eggplants were fried, I got to work on the other stuff.  To make the remoulade I mixed plain chobani yogurt with creole seasoning and pepper.  For the slaw, I combined vinegar with dijon, added in the vegetables and mixed it up.  Then I built the sandwiches.  First the sauce, then the slaw, then the fried eggplant. Eat it up.  Enjoy.

See Dave liked it!

 Let's put this in the category of definitely the most interesting and different meal I've made on the blog so far.  What can I say, I like to push the envelope : )

Moving on... CSA Week 7!

Corn, Swiss Chard, Tomatoes, Blueberries, Arugula, Potatoes, Zucchini, Summer Squash, Eggplant and Green Peppers.

Can you believe this is just a half share?

What's the craziest vegetarian meal you've ever made?