I have had this recipe percolating in the back of my mind since my visit to New Orleans. I went to a restaurant called Upperline in the Garden District, away from the hustle and bustle of the city and had the most wonderful meal. The owner’s aim with Upperline is to restore the original meaning of a restaurant. Restaurants she notes used to exist to soothe and bolster the weary soul with comfort and indulgence. I like that sentiment and this dish fits neatly within it.
The original dish was green fried tomato with shrimp remoulade. I adapted it to bake the tomatoes and made a spicy remoulade without the shrimp to make it vegan.
This dish can be adapted to a breakfast by adding an egg on top or some vegan scrambled eggs.
I hope you enjoy and that this brings a little warmth to your soul.
- 2 green tomatoes (firm)
- 1 cup rice flour or gluten free alternative
- 1 cup gluten free seasoned breadcrumbs
- 2 eggs (whisked) and seasoned with salt and pepper
- 1 cup vegan mayonnaise
- 2 tbsp. Sriracha
- 1 Jalapeno, thinly sliced
- Preheat the oven to 180c/350f
- Line a baking tray with parchment paper and spray coconut oil on the sheet
- Set up your dipping station, by placing three bowls in a row and the rice flour in one, egg in one and breadcrumbs in the third.
- Slice the green tomatoes to 5cm thick each
- Dip first into the rice flour, second into the egg, thirdly into the breadcrumbs, lay on the baking tray and repeat for each of the subsequent tomato slices
- Bake in the oven for 5 minutes each side
- Whilst the tomatoes are baking, mix the mayonnaise and Sriracha
- Once cooked place each tomato on a plate with a little of the spicy remoulade and a slice of Jalapeño