Guevara’s, a vegan café and market in Brooklyn, was the site of my first eggplant torta milanesa, a textural marvel of a sandwich with battered and shallow-fried eggplant as the star (in place of the traditional chicken, pork, or even steak cutlet you’ll often find getting the breaded and pan-fried milanesa treatment). This version is inspired by that meal, but is distinctly not vegan, due to the mayonnaise and queso Oaxaca.
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What you’ll need
Stainless Steel Mixing Bowls
$26 At Amazon
Large Skillet
$74 At Amazon
Whisk
$10 At Amazon
Ingredients
Makes 4
1
1
½
1
½
2
2
4
8
2
⅓
⅓
Preparation
Step 1
Mix 1 small red onion, thinly sliced, juice of 1 lime, and a big pinch of kosher salt in a small bowl. Let sit while you prepare remaining components for tortas, at least 15 minutes.
Step 2
Coarsely chop 2 chiles from one 7-oz. can of chiles in adobo. Mix chopped chiles, ½ cup mayonnaise, and 2 Tbsp. adobo sauce from can in another small bowl. Set chipotle mayo aside.
Step 3
Slice 1 medium globe eggplant (about 12 oz.) into ⅓"-thick rounds. Place ½ cup all-purpose flour in a shallow bowl. Lightly beat 2 large eggs in another shallow bowl to blend. Place 2 cups panko in a third shallow bowl; season each with salt. Working one at a time, dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in seasoned panko, pressing to adhere. Transfer to a baking sheet.
Step 4
Pour vegetable oil into a large skillet to come ¼" up sides and heat over medium-high. Working in batches, cook eggplant until golden brown and crisp, about 2 minutes per side. Transfer to a wire rack and immediately season with salt.
Step 5
Spread reserved chipotle mayo over cut sides of 4 bolillo or ciabatta rolls, split. Build tortas with eggplant, 8 oz. quesillo (Oaxaca cheese) or fresh mozzarella, sliced, drained pickled red onion, 2 avocados, thinly sliced, ⅓ cup sliced pickled jalapeños, and ⅓ cup chopped cilantro.
Leave a Review
Reviews (10)
Back to Topeggplant will not be done after only 2 minutes per side
Anonymous
st petersburg fl
8/27/2023
My husband and I are huge fans of this recipe - not sure why it’s not more highly rated! The salty eggplant and cheese mixed with the crunch from the pickeled onions and the creamy smokiness from the adobo mayonnaise is a really incredible combo. Sometimes we spread some avocado on the roll also, which is a great addition!
Dana
Ashton, MD
5/24/2023
Unless the intro to this was changed, the writers state that it is inspired by a dish sampled at a vegan restaurant and it is not vegan. Looking forward to trying this recipe in addition to the many vegan recipes I have tried from BA ;)
Constance
NYC
4/16/2023
BA - If you're inspired by a vegan dish please do the world a favor and keep it vegan. The constant digs at veganism are immature and annoying. Your audience is not all omnivorous!
Michelle
Portland, OR
2/22/2023
This is a torta of eggplant milanesa? The name of this is off. Hire diverse staff.
Anonymous
9/17/2022
Seriously delicious! I was a little intimidated at first by the dish but it ended up being so easy. Don't skimp on the pickled onions and jalapeños, so good!
Kay and Rog
Los Angeles, CA
9/12/2022