Best Grilled Eggplant Sandwiches Recipes

GRILLED EGGPLANT SANDWICHES

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.

GRILLED EGGPLANT PEPPER SANDWICHES

Steps:

• Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside., For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan., Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted., Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.

GRILLED EGGPLANT SANDWICHES

Steps:

• Preheat a grill or grill pan over high heat.
• Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
• Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
• Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
• Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
• Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
• To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!

GRILLED EGGPLANT, BALSAMIC GLAZED PORTABELLA MUSHROOM SANDWICHES

Steps:

• Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
• Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
• Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
• Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!

GRILLED EGGPLANT AND MOZZARELLA SANDWICHES

Steps:

• Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
• Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
• Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

EGGPLANT AND SMOKED-GOUDA OPEN-FACED GRILLED SANDWICHES

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
• While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
• With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
• Brush bread on both sides with 1 tablespoon oil per slice.
• Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
• Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
• Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
• Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES

Steps:

• Prepare a moderately hot grill.
• On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
• Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
• Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
• Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

GRILLED EGGPLANT, SANDWICHES WITH LEMON AïOLI, FETA, AND MINT

Steps:

• Preheat grill.
• Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
• In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
• Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.

GRILLED EGGPLANT PIZZA SANDWICHES

Steps:

• Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.
• Meanwhile, heat pizza sauce in small saucepan until hot.
• Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.

GRILLED EGGPLANT, TOMATO AND 2-CHEESE SANDWICHES

Steps:

• Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
• Wash, trim and slice zucchini lengthwise into 4 slices.
• Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
• Slice crust from ends of the bread. Cut into 4 long slices.
• Coarsely grate the cheeses.
• Remove the zucchini from the grill; set aside.
• Mix the anchovy paste with the vinegar.
• Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
• Grill the bread on both sides.
• Chop the basil. Prepare and slice each tomato into 4 thick slices.
• Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
• Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.

OPEN-FACE GRILLED EGGPLANT SANDWICHES

Steps:

• Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
• Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
• Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.

GRILLED EGGPLANT AND RED PEPPER SANDWICHES

Steps:

• Preheat grill. Place eggplant, bell pepper, and onion slices on cookie sheet and brush lightly with Herb Marinade. Lightly brush bread on one side with marinade. Grill vegetables until tender. Toast bread. Place vegetables on bread. Add goat cheese and serve

BLACKENED SCROD WITH BOK CHOY WRAPPED COUSCOUS AND GRILLED EGGPLANT SANDWICHES

Steps:

• Blackened Schrod:
• In a medium-sized saute pan, heat equal amounts of butter and olive oil over medium heat. In a large bowl, combine all of the dry ingredients until they are integrated. Dip each fillet in the herb mixture until both sides are covered. Slowly place each fillet in the hot oil and saute them until they are blackened on each side and fully cooked internally.
• Remove the fish from the pan and set aside.
• Thoroughly clean the bok choy and separate the leaves from each other. Bring a large pot of water to a rolling boil and add the bok choy to the pot for approximately 1 minute. Remove the bok choy leaves and immediately put them in ice-cold water to stop the cooking process. Prepare the couscous according to the package directions. Finely chop a couple of tomatoes and add them into the prepared pot of couscous.
• Flatten each leaf of bok choy and spoon a generous helping of couscous in the center. Wrap each leaf with the couscous inside. In a grill pan over medium heat, drizzle a small amount of olive oil and grill both sides of the bok choy until the wraps are heated through. Remove the wraps from the pan and add salt and pepper, to taste.
• In a medium sized grill pan, heat just enough olive oil to saute the vegetables. Clean and slice all of the vegetables and saute them in the pan until they are slightly tender. In the pan, stack several julienne strips of red pepper, squash and asparagus on top of a slice of eggplant. Generously spread goat cheese on top the vegetable stack and place another slice of eggplant on top of the stack to create a "sandwich." Heat the stacks until the cheese begins to soften and then remove them from the pan. Add salt and pepper, to taste.

CHEESY GRILLED EGGPLANT SANDWICHES

Steps:

• Preheat a grill to medium.
• In a large bowl, toss the eggplant slices with 2 tablespoons olive oil; season with salt and pepper.
• Grill, turning once, until softened, about 4 minutes.
• Lay the bread on a work surface.
• Top 4 slices with a layer each of cheese, prosciutto, eggplant and another layer of prosciutto and cheese.
• Top with the remaining bread slices.
• Brush the outside of the sandwiches with the remaining 2 tablespoons olive oil.
• Grill, covered, turning once, until crisp, about 2 minutes.

EGGPLANT & PEPPER GRILLED CHEESE SANDWICHES

Steps:

• Heat oven to 350ºF.
• Arrange eggplant slices on baking sheet sprayed with cooking spray, overlapping slightly if necessary; sprinkle with pepper. Bake 10 to 12 min. or until eggplant is tender.
• Heat broiler. Mix mustard, oil, vinegar, oregano and garlic until blended. Brush eggplant with 1/4 cup mustard mixture. Broil, 4 inches from heat, 1 min.
• Brush cut sides of bread with remaining mustard mixture. Cover bottom halves of baguette pieces with eggplant, red peppers and cheese; place on broiler pan alongside baguette tops, cut sides up.
• Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted. Place baguette tops over bottoms to make 6 sandwiches.

OPEN FACE GRILLED EGGPLANT SANDWICHES

Steps:

• Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture. Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper. Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side. Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.