Best Eggplant Sandwiches With Goat Cheese And Walnuts Recipes

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GRILLED EGGPLANT SANDWICHES



Grilled Eggplant Sandwiches image

Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.

EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES



Eggplant, Tomato and Goat Cheese Sandwiches image

Provided by Brenda Louch

Categories     Sandwich     Tomato     Vegetarian     Quick & Easy     Lunch     Goat Cheese     Basil     Eggplant     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Make 6

Number Of Ingredients 7

1 1/2 cups chopped seeded tomatoes
1/4 cup chopped fresh basil
2 teaspoons red wine vinegar
1 large eggplant, cut lengthwise into 1/2-inch-thick slices
Olive oil
6 large 1/2-inch-thick slices country-style French bread
9 ounces soft mild goat cheese (such as Montrachet)

Steps:

  • Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside.
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.

EGGPLANT SANDWICHES W/ GOAT CHEESE, TOMATO, & BASIL



Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil image

DH and I made this Bobby Flay recipe today for lunch and enjoyed it a lot. I admit to cheating and using a bottled basil oil that I had on hand. I think the basil oil proportions as posted would be way too much for the sandwiches. If you make your own basil oil, I would suggest either scaling it back significantly, or have another recipe that calls for basil oil on deck for the next day or so. We easily halved this recipe and I thought it suited the two of us and would not have been enough for 4 people, but I am posting as originally published. Prep time includes marinating time.

Provided by Dr. Jenny

Categories     Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup olive oil
1 cup packed basil leaves
kosher salt, to taste
fresh ground pepper, to taste
2 medium eggplants, cut crosswise into 1/4 inch slices, 16 slices (about 1 lb each)
2 large beefsteak tomatoes, cut into 1/4 inch slices, 8 slices
1 1/2 cups olive oil
2 tablespoons balsamic vinegar
6 garlic cloves, coarsely chopped
8 ounces goat cheese, thinly sliced
1/2 cup packed basil leaves, chiffonade
kosher salt, to taste
fresh ground pepper, to taste
basil oil

Steps:

  • For the basil oil: combine the olive oil and basil leaves in a food processor and season with salt and pepper. Process until pureed (there will be some sediment), about 5 minutes. Strain into a squeeze bottle. May be refrigerated for 1 day; use at room temperature. Makes about 1 1/4 cup.
  • For the sandwiches: combine the olive oil, balsamic vinegar, and garlic and divide between two large bowls. Add the eggplant to one bowl and the tomatoes to the other and let marinade 1 hour, refrigerated.
  • Preheat a gas or charcoal grill to high.
  • Remove the eggplant and tomatoes from the marinade, shaking off any excess, and season with salt and pepper on both sides. (Discard the used marinade). Grill the eggplant until golden brown and cooked through, about 3 minutes on each side; grill the tomatoes just until marked.
  • Place 8 slices of eggplant on a work surface and top each with a slice of tomato. Place a slice of goat cheese over the tomato and sprinkle with the basil (some basil will be left over). Cover with the remaining eggplant slices. Place the sandwiches on the grill just until the cheese has softened, about 1 minute, turning once (DH says he won't turn the sandwiches next time as it made them a bit messy).
  • Arrange the eggplant sandwiches on a platter and drizzle with the basil oil.

Nutrition Facts : Calories 751.8, Fat 76.4, SaturatedFat 15.2, Cholesterol 22.4, Sodium 154.6, Carbohydrate 12.2, Fiber 5.5, Sugar 5.8, Protein 8.6

EGGPLANT PARMESAN WITH GOAT CHEESE SANDWICH



Eggplant Parmesan With Goat Cheese Sandwich image

A very different, tasty sandwich. Serve with some soup for a nice supper for two. I found this one in a complimentary copy of 'Real Simple' that I found in my mailbox.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 medium eggplant, peeled or unpeeled,sliced into 1/4 inch thick slices
extra virgin olive oil, for brushing
1 1/4 teaspoons kosher salt
4 slices white bread
3 tablespoons tomato paste (sun-dried tomato paste is best)
1/3 cup fresh goat cheese
1/4 cup freshly grated parmesan cheese

Steps:

  • Lightly brush both sides of eggplant slices with olive oil and sprinkle with the salt; place the eggplant on a heated grill (indoor or outdoor) and cook until browned and softened, 4-5 minutes per side.
  • Spread each slice of bread with 1 1/2 tsp of tomato paste; spread 2 slices with the goat cheese and top the cheese with the grilled eggplant slices; top the eggplant with a second slice of bread, tomato past side down; brush the outside of the sandwiches with more olive oil and then pat about 1 tablespoon of grated Parmesan onto the outside of each piece of bread- the cheese should stick to the bread.
  • Heat a large, nonstick skillet over medium-low heat and add 1 tablespoon of olive oil to the skillet; place the sandwiches in the skillet and cook until the Parmesan has browned, about 4-5 minutes per side.
  • Serve hot.

Nutrition Facts : Calories 272.4, Fat 5.9, SaturatedFat 2.6, Cholesterol 11, Sodium 1817.4, Carbohydrate 46, Fiber 11.6, Sugar 11.6, Protein 12.4

EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES



Eggplant, Tomato and Goat Cheese Sandwiches image

Categories     Sandwich     Cheese     Tomato     Vegetarian     Quick & Easy     Goat Cheese     Basil     Eggplant     Summer     Grill/Barbecue     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 7

3 tablespoons olive oil
2 large garlic cloves, minced
1 12-inch-long piece baguette, cut horizontally in half
1 small eggplant, cut lengthwise into six 1/2-inch-thick slices
3 medium tomatoes, cut into 10 slices total
3 ounces soft fresh goat cheese (such as Montrachet)
12 fresh basil leaves

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
  • Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
  • Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.

EGGPLANT SANDWICHES WITH GOAT CHEESE AND WALNUTS



Eggplant Sandwiches With Goat Cheese And Walnuts image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, main course

Time 15m

Yield Four servings

Number Of Ingredients 12

4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound
Salt to taste, if desired
Freshly ground pepper to taste
4 small rounds goat cheese, about 2 ounces
4 teaspoons chopped walnuts, preferably black walnuts
1/2 cup flour
1 egg, lightly beaten
2 tablespoons water
1 cup fine fresh bread crumbs
Oil for shallow frying
Tomato sauce (see recipe), optional
Garlic, oil and anchovy sauce (see recipe), optional

Steps:

  • If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle with salt and pepper.
  • Fill each sandwich with a slice of goat cheese and sprinkle the cheese with one teaspoon of chopped walnuts. Close each sandwich.
  • Dip each sandwich in flour and shake off excess. Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs and shake off excess.
  • Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the sandwiches in one layer and let cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 11 grams, Carbohydrate 65 grams, Fat 17 grams, Fiber 19 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1491 milligrams, Sugar 21 grams, TransFat 0 grams

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