Fried Avocado Pita Sabich
Prep Time15 minutes. Makes 1 Sabich (sandwich).
- 1 ct. Pita Bread, 7”
- 2 oz. Couscous Salad with Feta
- 1 oz. Mini Persian Cucumbers
- ½ oz. Tomato Medley
- ½ oz. Feta Cheese Crumbles
- 1 ct. Avocado Halves
- 1 tsp. Gordon Choice Flour
- 1 ct. Gordon Choice Shell-On Large Eggs
- ¼ oz. Gordon Choice Panko Bread Crumbs
- Recipe Eggplant and Date Jam (sauce752)
- 27 oz. Eggplant
- 2½ oz. Fire-Roasted Eggplant
- 12 oz. Pitted Dates
- 24 oz. Water
- 4 oz. Date-Soaking Liquid
- 4 oz. Sweet Soy Sauce
- Heat your oven to 350°F.
- Light a burner on your range to high heat.
- Char each side of the eggplant on the burner grate to blacken the skins (this should take about 15 minutes).
- Wrap each charred eggplant in foil.
- Bake the foil-wrapped eggplants for 15 minutes on a sheet tray in the oven
- Cool the eggplants under refrigeration until they are completely cool.
- Add the dates to a stainless steel bowl and cover with 24 oz. of boiling water.
- Cover the bowl with film and allow the dates to hydrate under refrigeration until they are completely cool.
- Reserve 4 oz. of the date soaking liquid.
- Peel the skins off the hydrated dates and discard. Ensure there aren't any pit fragments in each date by pressing the date with your fingers gently.
- Transfer the dates and reserved soaking liquid to a Vitamix blender or equivalent.
- Open the foil-wrapped eggplants and pour the cooking liquid into a stainless steel bowl lined with a strainer.
- Split each eggplant in half and discard the stem by working over a parchment-covered cutting board and wearing gloves. Also remove any large sections of the bitter seed pods. Keep the flesh, jus and charred skins, then transfer to the blender with the dates. The charred skins will give the jam its unique black color.
- Purée the mixture until smooth, adding the sweet soy to the blender.
- Season the purée with salt and pepper as desired.
- Adjust the consistency, as desired, by cooking the jam in a sauce pot, stirring frequently.
- Transfer the jam to a half-size hotel pan and place under refrigeration to cool.
- Place the jam in desired containers with fitted lids, squeeze bottles or pastry bags for service.
- Recipe Beet Pickled Egg (rcomp656)
- 8 ct. Gordon Choice Peeled Hard-Cooked Eggs
- 8 oz. Gordon Choice Red Wine Vinegar
- 16 oz. Water
- 2 Tbsp. Gordon Choice Cane Sugar
- 1½ Tbsp. Kosher Salt
- 1 Tbsp. Beet Powder
- Whisk together the red wine vinegar, water, sugar, salt and beet powder in a sauce pot.
- Heat the mixture to boiling and shut off the heat.
- Cool the pickling liquid completely under refrigeration.
- Place the hard-cooked eggs in the pickling liquid and keep submerged overnight to attain the color and flavor profile.
- ¼ tsp. Markon Dill
Eggplant and Date Jam (sauce752)
Beet Pickled Egg (rcomp656)
- Heat a fryer to 350°F.
- Freeze the avocado half in its cryovac packaging. Once frozen, cut into thirds, lengthwise, and set up a standard breading procedure using flour, egg wash and breadcrumbs.
- Transfer the breaded avocados to a quarter-sized sheet tray and freeze until needed for frying.
- Fry the breaded avocado halves for about 3 minutes, or until they are golden-brown. Remove them to a second quarter-sized sheet tray fitted with a roasting rack. Reserve for plating.
- Mix the couscous salad, cucumbers, heirloom tomatoes and feta cheese in a small stainless-steel bowl. Season with salt and pepper.
- Slice the pita along the seam to make a pocket.
- Drizzle the eggplant and date jam on the inside walls of the pita pocket.
- Fill the pita pocket with the avocado fries, a beet pickled hard cooked egg (cut in half), and the couscous salad.
- Pipe a few rounds of the eggplant jam on the presentation side of the filling and garnish with dill sprigs.