Be the change you wish to see in the world...

- Gandhi

Wednesday, January 16, 2013

Panko Crusted Eggplant with Arugula and Caramelized Onion Mashed Potatoes

Elegant dinner of eggplant with Panko breadcrumbs and arugla, served with caramelized onion mashed potatoes
Panko Crusted Eggplant with Arugula and Caramelized Onion Mashed Potatoes

I love to say thank you with food.  Making a homemade, delicious meal is my favorite way to show gratitude and love.  I made this elegant looking dinner last weekend for my in-laws to thank them for babysitting our kids while we were in Paris last month.  It was a big hit!  Here's the recipe (serves 6):


Panko crusted eggplant
1 medium sized eggplant, washed and cut into 1/2 inch slices
Panko breadcrumbs
Flour for dredging
1/2 cup non-dairy milk
Olive oil for frying
2 cups arugula
2 cloves garlic, minced
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper

Caramelized onion mashed potatoes
8 golden yukon potatoes
1 yellow onion, thinly sliced in half moons
2 tablespoons Earth Balance
1/2 cup of olive oil
1/2 cup non-dairy milk
2 tablespoons non-dairy sour cream
1 teaspoon salt
1/4 teaspoon pepper

Eggplant recipe adapted from Vegetarian Times; Lemon vinaigrette adapted from Crazy Sexy Kitchen


1. Place eggplant in a colander and generously salt.  Let sit for 30 minutes, then rinse and pat dry.

2. Place breadcrumbs, milk, and flour in separate bowls.  Heat olive oil in pan.  Dip an eggplant slice in the flour, then milk and breadcrumbs.  Fry in olive oil until golden brown (approximately 4 minutes on each side).  Repeat with remaining eggplant slices.

2.  Combine garlic, lemon juice, olive oil, salt and pepper in a bowl.  Set aside.

3. Meanwhile, wash and cut potatoes in quarters.  Place in pot and cover with water.  Cover with a lid and bring to boil.  Lower heat and cook an additional 10 minutes or until tender.  Drain and mash.

4. Heat oil in a pan.  Add butter.  Add onions and saute until caramelized, about 20 minutes.  Add salt and pepper.  Combine with potatoes.  Add milk and sour cream.  Stir until combined.  Add salt and pepper to taste.

5. To serve, scoop a half cup of potatoes on a plate.  Place 2 eggplant slices so that they slightly overlap the potatoes.  Top eggplant with arugula and drizzle with some of the vinaigrette.