Ingredients
- 2 large Japanese eggplants, cut into coin shapes
- 1 egg
- 1 cup milk
- 3 cups panko breadcrumbs
- 2 cups all-purpose flour
- 1 cup hoisin sauce
- 2 tablespoons Copper & Kings Floodwall Apple Brandy
- 1 tablespoon water
- ¼ head red cabbage
- 1 cup rice wine vinegar
- 1 tablespoon sugar
- 1 cup extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon Duke’s mayo
- Oil, for frying
- Salt and pepper
Preparation
Eggplant:
• Make egg wash from egg, milk, salt and pepper. Toss eggplant coins into wash, then into flour, then back to egg wash, then into panko. If panko doesn’t adhere well, repeat the process.
• Shallow-fry over medium-high heat, browning and crisping each side. Remove from pan to paper towels to absorb excess oil. Reserve eggplant coins for plating.
Slaw:
• Slice cabbage thinly with sharp knife or mandoline. Place in bowl and rinse repeatedly under cold running water until water is no longer purple. Strain well. In separate medium-sized bowl, mix vinegar, sugar, olive oil sesame oil and mayo. Season with salt and pepper.
Brandy-hoisin sauce:
• Whisk brandy, water and hoisin together until blended. Taste for seasoning.
To plate:
• Add slaw, then eggplant and drizzle with brandy-hoisin dressing.
