The idea for these vegan Japanese eggplant dogs came to me when…alright fine, a bunch of friends were playing with Japanese eggplants. Jousting, making obscene gestures, you know. You don't need to use too much imagination. But it made me want to constructively play with Japanese eggplants. And then pretend I'm a purple unicorn.
Roasted whole, the eggplant retains a meaty texture and fits perfectly in an extra-long hot dog or hoagie bun, and the mustard-spiked miso marinade/topping pays homage to the classic ballpark dogs we crave when it's not Meatless Monday. I dubbed it "mismayosterd," which, let's face it, I've come up with better condiment portmanteaus.
- 1 medium Japanese eggplant, ends trimmed
- 1 tablespoon each mustard, veganaise and white miso
- 1 tablespoon soy sauce
- 1 extra-long hot dog bun (or use a soft hoagie roll)
- a few lettuce leaves
- furikake (Japanese toasted nori and sesame seasoning)
- sriracha or other hot sauce
- Preheat the oven to 375F.
- Combine the mustard, veganaise and miso in a small bowl.
- Using a small, sharp knife, make a slit down the length of the eggplant about halfway deep.
- Take half of the miso mixture and combine it with the soy sauce in another small bowl. Make a foil packet for the eggplant, then pour the marinade over the eggplant and rub it in with your fingers.
- Close up the packet and roast in the oven for 20 minutes. Remove packet from oven, open slightly to let the steam vent and allow to cool for 5 minutes.
- Line the bun with lettuce, then place the roasted eggplant on top.
- Top with the rest of the mustard/mayo/miso and a generous squirt of sriracha, sprinkle with furikake and serve.
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