Eggplant Hoagies
Make eggplant hoagies with fried eggplant, hummus, hard-boiled eggs, and fresh cucumber-tomato salad. Finish with tahini sauce for a satisfying meatless meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Skillet
- Chef's knife
- Bread knife
- Cutting board
- Baking sheet
- Mixing bowl
- Slotted spoon
- Measuring spoon
- Paper towel
- Spoon
Ingredients
- 1 pound eggplant, peeled and sliced into 1/2-inch rounds
- kosher salt
- 1-1/2 cups peeled, seeded, and finely diced cucumbers
- 1-1/2 cups seeded, chopped plum tomatoes
- 1/4 cup chopped fresh parsley
- 1/2 small red onion, chopped
- salt
- freshly ground black pepper
- peanut oil for frying
- 4 small hoagie or French rolls
- 1 cup hummus
- 4 hard-boiled eggs, sliced
- 1/2 cup Tahini Sauce (see below)
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