Eggplants and zucchinis are having a moment right now. The variety of eggplants and zucchinis at the farmers market is astounding: Chinese, Japanese, Italian, Indian and Thai eggplants are all easily found. And each variety is used differently for different purposes. Zucchini varieties are yellow or green in color. They come in various sizes as well – the long variety and the smaller round ones.
All about the mighty EGGPLANT!
Eggplants are native to India, Africa and South Asia, but they are widely used in various cooking traditions across the globe: stir-fried, stewed, roasted, braised, in curries, steamed or fried. The most common variety has darkish purple skin, a white flesh with loads of seeds inside and a green stem that is a bit prickly.
Personally, I love the Italian or American eggplant to make Baigan Bharta – a popular Indian restaurant-style dish that is essentially char roasted to get its quintessential smoky flavor. It is mushed, and cooked in a tempering of onions, tomatoes, aromatics and Indian spices, and generally enjoyed with a side of naan and cooling cucumber raita (spiced yogurt dip). You can find a version of this recipe on my blog – called Baingan Bharta with Herby Yogurt Dip .
Back to School Lunch Inspiration with this Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich
With back-to-school and lunch preparations resuming for my teens, I came up with a lunch box-friendly recipe: Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich. Growing up in Mumbai, my mother made bhajias, or fritters, more so in the monsoon season, which lasted roughly 4 months – from June to September.
Bhajias and masala chai truly made a dreary rainy day more enjoyable. It is also a popular roadside street food that all sorts of people – rich, poor, commuters, students – are able to afford and enjoy as a quick snack. My mother would essentially take any seasonal vegetable and convert it into a bhajia – she would even use bananas (a fruit!) to make fritters. I fondly reminisce about those days.
Ease of Lunch box recipe ideas such as the Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich
Lunch box ideas require recipes that can be prepped ahead of time and assembled the morning of, to make it easier on parents and kids alike.
Ingredients for the Romesco Sauce
The ingredients for the Romesco Sauce are:
- Tomatoes
- Olive oil
- Salt and black pepper
- Jar of fire-roasted peppers : I get mine from Trader Joe’s but you can find them at any regular grocery store
- Parsley
- Garlic
- Vinegar : Any kind that you have in your pantry – red wine/white/apple cider
- Red chili flakes
- Smoked paprika
- Slivered almonds
MAKE AHEAD:
- The romesco sauce can be made on the weekend and used throughout the week. The romesco sauce starts with roasting tomatoes with olive oil, salt and pepper. Roasting tomatoes helps to remove the extra water content as well as to maximize the flavor profile. The roasted tomatoes, along with fire roasted red peppers, parsley, garlic, olive oil, vinegar, red chili flakes, salt, pepper and slivered almonds, are blended in a food processor to a smooth consistency. The sauce is best stored in an airtight glass jar in the fridge for upto 3 weeks.
- and the bhajias can be made the night before for maximum freshness.
What is a bhajia? And how is it made?
It is essentially a vegetable fritter, where the batter consists of chickpea flour, rice flour, spices like turmeric, ground red chili, salt and garam masala, bound with water to make a consistency similar to that of heavy cream. The vegetables are dipped in this batter and fried in hot oil to golden brown perfection. A sprinkling of chaat masala (a tangy Indian spice mixture) takes it to the next level.
Ingredients of the Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich
The ingredients of the Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich are:
- Eggplant: You can use Chinese eggplant or Fairy Tale eggplants that are available at the market from August to October, or find them at an Asian grocery store.
- Zucchini
- Chickpea flour: Chickpea flour is available at the Indian grocery store or online
- Rice flour: Rice flour is available at the Indian grocery store or online
- Dry spices like red chili powder, garam masala and turmeric
- Salt
- Oil to fry
- Fontina: Fontina cheese melts beautifully and has more flavor than mozzarella. I personally find mozzarella quite boring. Don’t judge me!
- Arugula
- Good focaccia or Ciabatta : Get good quality bread for good quality sandwiches!
- IMPORTANT TIP: The important thing to remember about eggplants and zucchinis is that they have a high water content. To release the water, sprinkle salt on both sides of the cut vegetables and leave them to rest. You will see water droplets on top of each slice. Dab a kitchen towel or paper towel on both sides of all the slices. This helps to crisp up the bhajias fairly well. If the bhajias were made the previous evening, make sure to store them in an airtight container with parchment paper, and leave it outside on the counter to use the next morning. Be sure to toast the bhajias to crisp them up again.
Assembly of the Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich
The sandwich is best assembled in the morning. I like using focaccia for this recipe, but feel free to use sourdough or even a French loaf. The sandwich is generously slathered with the romesco sauce. Top with the bhajias. Fontina cheese is added and melted in the toaster oven. The cheese takes this sandwich to next-level deliciousness! Top off with arugula and the other half of the bread.
What goes well with the sandwiches?
I pack the sandwiches with some potato chips, fruit and a little treat such as mini chocolate chip cookies. My family loves this sandwich and it has been on a regular rotation.
Where can I find chickpea flour?
Chickpea flour is available at the Indian grocery store or online. It is essentially gram flour that is gluten-free and high in protein.
Where can I find rice flour?
Rice flour is available at the Indian grocery store or online. It is gluten-free and high in protein.
What kind of fire-roasted peppers do I use?
I use the one from Trader Joe’s but you can get it online as well. They are essentially bell peppers that are fire-roasted.
How long do the bhajias last?
The bhajias last for a day or two at the most. Re-heat it in a toaster oven for maximum freshness.
How long does the romesco sauce keep?
The sauce is best stored in an airtight glass jar in the fridge for upto 3 weeks.
Other kid-friendly lunch ideas on my blog are:
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
EASY Eggplant and Zucchini Bhajia (Fritters) Romesco Sandwich
Ingredients
Romesco Sauce (makes ~18 oz jar)
- 3 medium tomatoes, cut into quarter pieces
- 1 tablespoon + ¼ cup olive oil
- ½ teaspoon + 1 teaspoon table salt
- ½ teaspoon + 1 teaspoon black pepper
- 12-ounce jar of fire roasted red peppers
- ¼ cup parsley, roughly chopped
- 3 garlic cloves
- 1 tablespoon vinegar (any kind that you have in your pantry – red wine/white/apple cider)
- ½ teaspoon red chili flakes
- 1 teaspoon smoked paprika
- ¼ cup slivered almonds
Eggplant and Zucchini Bhajia (Fritters)
- 10 ½-inch rounds of Chinese or Fairy Tale Eggplant (~1 eggplant)
- 10 ½-inch rounds of zucchini (~1 zucchini)
- Salt to add on the eggplant and zucchini rounds
- ½ cup chickpea flour (besan)
- ⅓ cup rice flour
- ½ teaspoon turmeric
- 1 teaspoon ground red chili
- 3/4 teaspoon garam masala
- 1 teaspoon salt
- ¾ cup + 1 tablespoon warm water
Other Ingredients
- Vegetable oil for shallow frying
- Focaccia or sourdough bread, cut into half horizontally
- Fontina slices
- Arugula
Get Recipe Ingredients
Method
Romesco Sauce
- Preheat the oven to 400 degrees.
- In a quarter baking sheet, add the tomatoes, 1 tablespoon olive oil, 1/2 teaspoon salt and ½ teaspoon pepper. Toss lightly, and bake in the oven for 30 minutes. The water content will evaporate.
- In a food processor, add the roasted tomatoes, red peppers, parsley, garlic, vinegar, ¼ cup olive oil, red chili flakes, 1 teaspoon salt, 1 teaspoon pepper, paprika and almonds. Blend until well combined and almost smooth.
- Pour the sauce into a clean, empty jar and store in the fridge until ready to use.
Eggplant and Zucchini Bhajia(Fritters)
- Place the eggplant and zucchini rounds on a baking tray, making sure they don’t overlap each other. Sprinkle about ¾ to 1 teaspoon of salt over the slices. Massage the salt onto the slices and turn them over. Repeat the process by sprinkling salt over the other side, massaging and set the tray aside for 10 minutes.
- Using a kitchen towel or paper towel, press the slices to remove the excess water content. Turn them over and press the towel again to remove the excess water content. This ensures that the slices will crisp up on shallow frying.
- In the meanwhile, in a medium bowl, add the chickpea flour, rice flour, turmeric, ground red chili, garam masala and salt. Whisk to combine. Add the water and whisk until the mixture is smooth. It should be the consistency of heavy cream.
- In a medium to large skillet, on medium to high heat, add enough vegetable oil for shallow frying – about ½ inch. Heat it for 3 to 4 minutes. Place a plate on the side with parchment paper.
- Dip each vegetable slice into the batter, drain off excess and place in the hot oil. Repeat the process for about 6 more slices. Do not overcrowd the slices in the oil, as it will bring the oil temperature down. Cook each side, using tongs to flip, for about 2-3 minutes, or until golden brown in color. Remove each slice and place on the prepared plate. Repeat for all the slices.
- Finish shallow frying the remaining vegetable slices.
Assembly
- Spread a generous portion of the romesco sauce on both the cut sides of the bread. Place the bhajia or fritters (about 3 to 4) on one side of the sandwich.
- Layer with Fontina and toast in a toaster oven for 2 to 3 minutes until the cheese is melted.
- Place arugula on the top and close the sandwich with the other half. Cut the sandwich in half and enjoy!
Note: The romesco sauce can be made up to 5 days ahead. The bhajia or fritters can be made the night before, for packing in school lunches.
Notes
What goes well with the sandwiches?
- I pack the sandwiches with some potato chips, fruit and a little treat such as mini chocolate chip cookies. My family loves this sandwich and it has been on a regular rotation.
Where can I find chickpea flour?
- Chickpea flour is available at the Indian grocery store or online. It is essentially gram flour that is gluten-free and high in protein.
Where can I find rice flour?
- Rice flour is available at the Indian grocery store or online. It is gluten-free and high in protein.
What kind of fire-roasted peppers do I use?
- I use the one from Trader Joe’s but you can get it online as well. They are essentially bell peppers that are fire-roasted.
How long do the bhajias last?
- The bhajias last for a day or two at the most. Re-heat it in a toaster oven for maximum freshness.
How long does the romesco sauce keep?
- The sauce is best stored in an airtight glass jar in the fridge for upto 3 weeks.
