Eggplant New Orleans | Gordon Food Service

Ingredients

• 140 g Eggplant, sliced into 13mm rounds
• ⅓ tsp. Salt
• 28 g Medium Grind Yellow Cornmeal
• 28 g All-Purpose Flour
• 14 g Trade East Cajun Seasoning
• 30 ml Buttermilk
• 7 g GFS Unsalted Butter
• 7 ct. Tail-On Peeled and Deveined Shrimp, butterflied
• ¼ tsp. Markon Ready-Set-Serve Garlic, minced
• 120 ml Recipe: Orleans Pirogue Sauce
• 14 g Markon Roma Tomatoes, diced
• 7 g Rainbow Microgreens