Ingredients
2 medium japanese eggplants (< 2 inches diameter)
1.5 cup breadcrumbs
2 tablespoon dried savory
1 egg
4 ounce smoked salmon
Preparation
Slice eggplants into 1/2 inch-thick rounds. Beat egg with a tablespoon of white wine. Dip one side of eggplant in egg mixture, then breadcrumbs; repeat; then repeat on other side.
Heat 4 T bacon fat (or olive oil) in a frying pan until very hot but not smoking.
Cook eggplant until deep golden brown, about 2-3 minutes per side.
Assemble eggplant rounds with a small dollop of wasabe mayonaise and a piece of smoked salmon. (If you don’t have wasabe mayo: blend 1 part pickled jalepeno with 4 parts mayo.)
