Jul 14 2026
Restaurants›The Electric Cheetah›Singing Eggplant Recipe

Singing Eggplant Recipe

Inspired by The Electric Cheetah
Time1h
Serves4

Fried cornmeal encrusted eggplant & green tomatoes, grilled asparagus, garlic-grilled Roma tomatoes, fresh Mozzarella, & micro greens. Drizzled with olive oil, balsamic reduction, & dusted with flake salt.

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Ingredients

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Fried Eggplant and Green Tomatoes

Grilled Asparagus

Garlic-Grilled Roma Tomatoes

Assembly

Method

Fried Eggplant and Green Tomatoes

  1. 1

    Prepare Ingredients

    Slice the eggplant and green tomatoes into 1/4-inch thick rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture.

  2. 2

    Prepare Breading Station

    Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with cornmeal mixed with black pepper.

  3. 3

    Bread the Vegetables

    Dredge each slice of eggplant and green tomato first in flour, then dip in the beaten eggs, and finally coat with cornmeal.

  4. 4

    Fry the Vegetables

    Heat vegetable oil in a large skillet over medium heat. Fry the breaded eggplant and green tomatoes until golden brown, about 3-4 minutes per side. Drain on paper towels.

Grilled Asparagus

  1. 5

    Prepare Asparagus

    Trim the tough ends off the asparagus and place them in a bowl.

  2. 6

    Season Asparagus

    Drizzle with olive oil, minced garlic, salt, and black pepper. Toss to coat.

  3. 7

    Grill Asparagus

    Preheat a grill or grill pan over medium-high heat. Grill the asparagus for about 5-7 minutes, turning occasionally until tender and slightly charred.

Garlic-Grilled Roma Tomatoes

  1. 8

    Prepare Tomatoes

    Slice the Roma tomatoes in half lengthwise and place in a bowl.

  2. 9

    Season Tomatoes

    Drizzle with olive oil, minced garlic, salt, and black pepper. Toss to coat.

  3. 10

    Grill Tomatoes

    Place the tomatoes cut-side down on the grill or grill pan. Grill for about 3-5 minutes until grill marks appear and they are heated through.

Assembly

  1. 11

    Plate the Dish

    On a large platter, arrange the fried eggplant and green tomatoes, grilled asparagus, and grilled Roma tomatoes.

  2. 12

    Add Toppings

    Tear fresh mozzarella into pieces and scatter over the top, followed by micro greens.

  3. 13

    Finish with Drizzle

    Drizzle with olive oil and balsamic reduction, and sprinkle with flake salt before serving.

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