Barbecue Fried Enoki Mushroom Sandwich with Caribbean Coleslaw & Eggplant Bites — Featuring DivineKuizine Sauces

If you’ve been craving something crispy, flavorful, and full of island-inspired goodness, this recipe is for you! I wanted to take comfort food to the next level — with a touch of Caribbean flair and, of course, the bold flavors of DivineKuizine.

The Star of the Show: Fried Enoki Mushroom Sandwich

This sandwich is everything — crispy, saucy, and satisfying. I start with golden-fried enoki mushrooms, lightly seasoned and coated for that perfect crunch and drench in DivineKuizne Mango BBQ Sauce . Sweet, tangy, and smoky flavor that ties everything together beautifully.

The mango in the BBQ sauce gives a tropical brightness that balances the crisp mushrooms perfectly. It’s the kind of bite that makes you stop mid-chew and go “oh wow.”

Caribbean Coleslaw with DivineKuizine Remoulade

Every great sandwich needs something fresh and tangy, sweet, hint of heat to balance it out — and this Caribbean-inspired coleslaw does just that. I toss shredded cabbage, carrots, and colored peppers with a creamy dressing made from DivineKuizine Remoulade. It adds a tangy, bit a spice with a little kick that makes the slaw pop. You get crunch, creaminess, and a hint of island spice in every forkful.

Eggplant Bites with DivineKuizine Dipping Sauce

No meal is complete without a snack on the side! These crispy eggplant bites are lightly breaded and fried to perfection. I serve them with a side of DivineKuizine Remoulade or Mango BBQ Sauce for dipping — depending on my mood. Both sauces bring something unique: the remoulade adds tanginess and creaminess, while the mango BBQ brings that sweet heat.

Why I Love This Combo

This meal is all about layers of flavor and texture — crispy mushrooms, creamy slaw, and saucy, savory bites. And what makes it truly special is how DivineKuizine sauces elevate every part of the dish. Each product adds depth, a signature flavor, and that “made-with-love” feel that makes food more than just food — it’s an experience.

Try It Yourself!

If you haven’t tried DivineKuizine Mango BBQ Sauce or DivineKuizine Remoulade yet, this recipe is the perfect way to start. You can grab them directly from DivineKuizine.com and bring the flavor home. Whether you’re vegan, vegetarian, or just love good food, this sandwich combo is bound to become a favorite!

Serves 2-3

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Fried Enoki Mushroom BBQ Sandwich Recipe (Vegan)

Ingredients:

For the Crispy Enoki Mushrooms:

• 7 oz (about 200g) enoki mushrooms, root ends trimmed and cleaned

• ½ cup all-purpose flour

• ¼ cup cornstarch

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked mesquite seasoning

• ½ tsp smoked cayenne powder

• ½ tsp salt

• ½ tsp seasoned salt

• ¼ tsp seasoned black pepper

• 1 cup cold tonic water or soda water

• your choice oil for frying , I used peanut oil

For the BBQ Sandwich:

• 4 brioche or hamburger buns, toasted

• ½ cup of DivineKuizine Mango BBQ sauce, plus more for serving

• Coleslaw: bag of coleslaw , shredded carrots and colored pepper ( red orange, yellow - at ;east two of the 3),thinly slice(julienne), jalapeno ; julienne 1/2 cup DivineKuizkjne remoulade sauce , 1 tbsp apple cider vinegar, salt, and pepper, 2 tsp DivineKuizine sugar spice and pinch cayenne 1/8 tsp.

  Instructions

• Prepare the Coleslaw: In a medium bowl, mix all the coleslaw ingredients. Cover and chill in the refrigerator for at least 30 minutes to an hour.

• Prepare the Enoki Mushrooms: Trim the root ends of the enoki mushrooms and gently pull them apart into small, "chicken tender" sized clusters.

• Make the Batter: In a bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked mesquite seasoning, cayenne powder, seasoned salt, salt, and pepper. Gradually whisk in the tonic water until you have a smooth, pourable batter.

• Fry the Mushrooms: In a deep pot or skillet, heat about 1 inch of oil to 350°F (175°C). Dip each mushroom cluster into the batter, letting the excess drip off, and carefully place them into the hot oil. Fry in small batches for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

• Coat with BBQ Sauce: In a large bowl, toss the hot, crispy fried enoki mushrooms with the DivineKuizine Mango barbecue sauce until they are well coated.

• Assemble the Sandwich: Spread some of the DivineKuizine remoulade sauce on the buns layer the prepared coleslaw on the bottom half of each toasted bun. Top the BBQ enoki mushrooms on top and place the top bun on the sandwich.

• Serve: Serve hot immediately and enjoy. 

Ingredients- Eggplant Bites

• 1 large eggplant, cut into 1/2-inch thick rounds

• 1 tsp Kosher salt (for pre-salting)

• Choice of oil, for frying( I used peanut oil)

• For the Batter:

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp smoked mesquite seasoning

  • ½ tsp smoked cayenne powder

  • ½ tsp salt

  • ½ tsp seasoned salt

  • ¼ tsp seasoned black pepper

  • 1 cup cold tonic water or soda water

• For Serving:

  • Paper towels or a wire rack for draining

  • dipping sauce -DivineKuizne Remoulade sauce or Mango BBQ sauce.

Instructions

1. Prepare the Eggplant:

   • Slice the eggplant into 1/2-inch thick rounds.

   • Place the slices in a colander or on a baking sheet and generously sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness.

   • Rinse the eggplant slices under cold water to remove the salt and pat them thoroughly dry with paper towels.

2. Prepare the Batter/Coating:

   • In a shallow bowl, whisk together the all-purpose flour, cornstarch, and spices

   • Mix it into the dry ingredients with a little water to form a thin batter,

   • For a simple coating, toss the dry eggplant rounds directly into the cornstarch mixture, shaking off any excess and then into the wet mixture.

3. Heat the Oil:

   • Heat about 1/2 inch oil in a heavy-bottomed skillet or deep pan over medium-high heat to 350-375°F (175-190°C). The oil is ready when small bubbles form around a wooden chopstick or a sprinkle of cornstarch sizzles immediately.

4. Fry the Eggplant:

   • Carefully add the coated eggplant rounds to the hot oil in batches, ensuring you don't overcrowd the pan. Overcrowding lowers the oil temperature, making the eggplant soggy.

   • Fry for about 2-3 minutes per side, or until golden brown and crispy.

   • Flip once during frying to ensure even cooking and browning.

5. Drain and Serve:

   • Remove the fried eggplant slices with tongs and place them on a paper towel-lined plate or a wire rack to drain any excess oil. Season immediately with a little more sea salt if desired.

   • Serve the eggplant bites hot with your DivineKuzinine remoulade sauce for dipping.