Sea Salt and Tomato Vinegar Eggplant Fries

Ingredients

• 1/2 pint cherry tomatoes
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon Tabasco Original Red Sauce
• Canola, Grapeseed, or Peanut oil (expeller pressed preferred)
• 2 medium sized eggplants, peeled and sliced into sticks
• 2 eggs + 2 tablespoons water, beaten
• 1 cup brioche bread crumbs* + 1 teaspoon fine sea salt, combined
• Flaked sea salt
• 1 tablespoon fresh cilantro, chopped

Instructions

1. In a saucepan, bring vinegar, water, and tomatoes to a boil. Reduce heat to a simmer and simmer until the tomatoes start to pop and the vinegar has reduced by half; about 8 to 10 minutes. Place in a food processor with Tabasco and a pinch of salt; puree until a smooth but liquid. Taste and add any additional tabasco or vinegar according to your tastes. Set aside until needed.
2. Fill a large pot with 2 inches of frying oil and heat over medium-high heat until the oil is hot— about 325°F to 350°F.
3. Working in small batches, coat eggplant with egg wash and then roll in breadcrumbs, pressing to coat. Being careful not to overcrowd the pot, place 8 to 10 eggplant sticks into the oil at a time. Fry the eggplant until golden, about 2 to 3 minutes. These fry fast. Remove to a paper towel-lined plate to drain.
4. Once all of the fries are finished, transfer to a serving plater and sprinkle with sea salt. Spoon the tomato vinegar sauce over the fries and garnish with cilantro. Serve immediately.

Notes

*To make brioche bread crumbs, slice 1/2 loaf of brioche into cubes and place on a baking sheet. Toast in a 350°F oven for 10 to 15 minutes until toasted and dry. Transfer to a food processor and pulse until crumbs form. -- Plain breadcrumbs can be substituted.