<h1 class="pgc-h-arrow-right" data-track="1" > German street fried eggplant sandwich (vegetarian Tortas and Pambazos) recipe</h1>
A sumptuous vegetarian German street sandwich made from fried eggplant, fried bean paste, roasted chili peppers and pickled red onions, served in baked rolls dipped in a tortilla filling with hot sauce.
<h1 class="pgc-h-arrow-right" data-track="19" > ingredient recipes</h1>
2 medium white peppers
1 medium eggplant, cut into 1/2 inch planks
Kosher salt
1/2 cup flour
1 quart of vegetable oil
1 cup panko breadcrumbs
1 cup homemade or store-bought vegan bean paste
2 tablespoons chopped adorbo sauce jalapeno
2 tsp. brown molasses
4 hearty sandwiches or hero rolls
3/4 cup marinated red onion
2 cups shredded lettuce
A handful of fresh coriander leaves
1 avocado, sliced
<h1 class="pgc-h-arrow-right" data-track="38" > approach</h1>
Place the Poblaño peppers directly on the flame of the gas stove and cook them, turning occasionally until they are black on all sides, for about 10 minutes. Alternatively, roast as close as possible to the broiler element, turning occasionally until all sides are blackened, for about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and set aside.
At the same time, season the eggplant slices evenly with salt and pepper. Place on a plate lined with paper towels and cover with another paper towel. Mix the flour and 1/2 cup of water in a medium bowl. Season with salt. Place panko in a medium bowl. Heat oil to 375°F in a large wok, cast iron frying pan or Dutch oven. Adjust the flame to maintain the temperature.
Press down on the eggplant slices to remove excess moisture, then transfer the 3 to 4 pieces of flour/water mixture to a bowl at a time. Lift the eggplant and let the excess batter drain, then transfer to the crumbs and stir well, pressing on the crumbs to make them adhere firmly. Transfer to a large plate. Repeat until all the eggplants are coated with breadcrumbs.
Work in batches (do not add more than a single layer of eggplant), carefully add the eggplant slices to the oil and cook, turning occasionally until golden and crispy on all sides, about 4 minutes. Transfer to a dish lined with a tissue, immediately season with salt and repeat until all the eggplants are cooked.
Carefully peel off the charred skin from the white pepper, remove the stems and seeds, and cut into strips of 1/4 to 1/2 inch.
In a small bowl, mix the pureed beans, jalapeno peppers and molasses. Stir with a fork until smooth.
To assemble the sandwich, divide the roll into two halves. Sprinkle the bean mixture evenly over the lower half. Top with chili strips, fried eggplant, pickled red onion, shredded lettuce and coriander. Spread the cut avocado evenly over the sliced portion of the bread roll. Close the sandwich and gently press to compress.
For pambazos, place the tortilla filling with hot sauce in a large bowl. Transfer the sandwiches to a bowl one at a time and pour the sauce on top with a spoon until completely covered. Transfer to a Panini press and bake until cooked, the sauce is lightly charred, about 4 minutes. Serve immediately.