Hot roll sandwich with chicken, eggplant and nut sauce
8 servings
25 minutes
Hot roll sandwich with chicken, eggplant, and nut sauce is an unusual dish of Japanese cuisine that combines rich flavors and textures. Tender chicken fillet is fried to a golden crust, while eggplants absorb spices and gain softness and a slight sweetness. The nut sauce made from cashews and pine nuts adds a creamy texture and a spicy aroma. Crunchy vegetables – cucumber, celery, and iceberg – refresh the taste, while the 'Taco' wrap carefully envelops all the ingredients, creating a convenient and appetizing format. This roll sandwich is perfect for a hearty lunch or a light snack, offering harmony of Japanese culinary traditions and an original gastronomic experience.
1
For the sauce, grind cashews and pine nuts in a blender or mortar, mix with mayonnaise, honey, vinegar, nut oil, salt, and season.
- Cashews: 100 g
- Pine nuts: 50 g
- Mayonnaise: 1 tablespoon
- Honey: 1 tablespoon
- Apple cider vinegar: 0.5 teaspoon
- Nut butter: 1 teaspoon
- Salt: to taste
- Condiments and seasonings: to taste
2
Heat a pan with a spoon of olive oil, cut the thigh fillet into small pieces, salt, season, fry on high heat until half-cooked, then reduce the heat to low and leave.
- Boneless chicken thigh fillet: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
3
Slice the eggplants into small pieces and rub with salt. Increase the heat to maximum, pour another tablespoon of olive oil into the pan with the chicken, add the eggplants, and fry, frequently turning the eggplant slices and chicken until a crust forms. Remove the pan from the heat.
- Eggplant: 1 piece
- Salt: to taste
- Olive oil: 2 tablespoons
4
Place the flatbreads on a leaf of iceberg lettuce, top with (in a line) chicken and eggplant; slice the tomato into flat wedges, cucumber and celery into strips, and place a few wedges and strips on each flatbread.
- Taco shells / tortillas: 4 pieces
- Iceberg lettuce: to taste
- Boneless chicken thigh fillet: 6 pieces
- Eggplant: 1 piece
- Tomatoes: 1 piece
- Cucumbers: 1 piece
- Celery: to taste
5
Spread the nut sauce over the uncovered surface of the flatbreads. Roll them up.
- Honey: 1 tablespoon
- Mayonnaise: 1 tablespoon
- Cashews: 100 g
- Pine nuts: 50 g
- Apple cider vinegar: 0.5 teaspoon
- Nut butter: 1 teaspoon