breakfast
Eggplant Sandwich
While not necessary, sweating the eggplants always helps and makes them taste less bitter. This process is simple but takes a bit of time. Simply salt your eggplant slices on both sides, then place them on paper towels or in a colander, and let them weep for 20 to 30 minutes, until most of the moisture has leaked out. Pat them dry.
Ingredients
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 ciabatta rolls, split
- 4 slices eggplant (1/2 inch thick)
- 1 medium heirloom tomato, cut into 1/2-inch slices
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 ounces fresh goat cheese, softened
- 6 fresh basil leaves
Directions
- Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper.
- Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes.
- Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.
Add To Shopping List
Powered By 
