Eggplant a la Arturo
This recipe has been a long time coming! It all started while watching the great travel food show Somebody Feed Phil about two years ago. Phil goes to Venice and visits Vini da Arturo, a tiny 10-table restaurant. One of Arturo’s signature dishes is a huge breaded and fried pork chop, which is finished by dousing it in white vinegar. Even though I didn’t give it a second though, my omnivore boyfriend and travel partner always remembered it. While we were in Italy last year, we ended up at Vini da Arturo and Adam got to try the famed dish. Once I saw it in person, I realized what a great concept it was and decided to create a vegan version of it. (Sidenote: I got the spaghetti pomodoro and it was fantastic).
So here we are: eggplant a la Arturo. Adam, who ate both the original and eggplant versions, loved both. This was such a fun way to switch up cooking eggplant and I can’t recommend it enough.
Have you ever seen a dish on a food show and veganized it? Or something on a menu? Let me know in the comments and tag me on Instagram!
EGGPLANT A LA ARTURO
1 eggplant, sliced lengthwise (½ inch thick)
Your favorite egg replacer to replace 3 eggs (I like Bob’s Red Mill)
1 cup plain, unsweetened non-dairy milk
1 cup panko bread crumbs
¼ cup nutritional yeast
½ tsp garlic powder
Salt & pepper
Oil with a low smoking point, like canola, avocado, or sunflower
Distilled white vinegar
Sprinkle each side of the eggplant slices with salt and place in a colander. Allow to sit for 20 minutes to bring out some of the eggplants moisture.
While you wait, prepare your wet and dry stations. In a shallow bowl mix the non-dairy milk and egg replacer. In a separate shallow bowl or plate, combine the panko, nutritional yeast, garlic powder, and ½ tsp each of salt and pepper.
Prepare the oil by heating ½ inch of oil in a frying pan (or cast iron skillet) over medium heat.
Once the eggplant is ready, gently rinse it off and pat dry. Dip it into the wet mixture, making sure to coat both sides.
Next, making sure it’s not dripping from the wet mixture, transfer to the breadcrumbs. Thoroughly coat each side in breadcrumbs. Shake off any excess breadcrumbs and gently transfer the breaded eggplant to the oil. Fry until golden brown, about 4 minutes on each side.
Continue this process with each eggplant slice. Once you’re done frying, carefully drain any leftover oil from the pan.
Add the eggplant back to the pan on medium heat. Now for the best part: the vinegar! Douse each side of the fried eggplant slices in a couple tablespoons vinegar. Use as much as you want for flavor, but don’t let it get soggy.
Serve alone, with a side of greens or over pasta!