Best Grilled Eggplant Sandwiches 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.

GRILLED EGGPLANT PEPPER SANDWICHES



Grilled Eggplant Pepper Sandwiches image

I love eggplant! These savory, filling sandwiches give the vegetable new meaning. One bite, and you're hooked. Even my grandchildren love them. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup pitted ripe olives
2 to 3 tablespoons balsamic vinegar
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/4 cup olive oil
SANDWICHES:
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1 large eggplant, cut lengthwise into 1/2-inch slices
2 large sweet red peppers, quartered
8 slices firm white bread (1/2 inch thick)
1/4 cup fresh basil leaves, thinly sliced

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.

Nutrition Facts : Calories 463 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 844mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 8g fiber), Protein 7g protein.

GRILLED EGGPLANT SANDWICHES



Grilled Eggplant Sandwiches image

Introducing you to sandwiches that are hearty enough to satisfy both vegetarians and meat-eaters alike: Grilled Eggplant Sandwiches. These are built on toasty ciabatta, spread with hummus and layered with grilled eggplant and scallions. Next comes feta cheese, arugula, dill and basil for a fun vegetarian sandwich that's a great change of pace from the typical meat-centric sando.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large eggplant, sliced into 1/4-inch-thick rounds
Kosher salt and freshly ground black pepper
1 large ciabatta loaf, split
3/4 cup extra-virgin olive oil
1 bunch scallions, trimmed
1 clove garlic
1 cup hummus
One 4-ounce block feta cheese, sliced 1/8 inch thick
1 cup lightly packed arugula
1/2 cup fresh basil leaves
1/4 cup fresh dill fronds
1 lemon, halved

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



Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches image

Make and share this Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches recipe from Food.com.

Provided by Thymestudio

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise
2 teaspoons Dijon mustard
6 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
2 teaspoons fresh Italian parsley, minced
2 garlic cloves, minced
4 large portabella mushrooms, trimmed
2 tablespoons olive oil
4 tablespoons unsalted butter
salt and pepper
8 teaspoons balsamic vinegar
1 small eggplant, sliced 1/4 thick slices
2 tablespoons olive oil
4 whole wheat hamburger buns, toasted
4 leaves lettuce

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!

EGGPLANT AND SMOKED-GOUDA OPEN-FACED GRILLED SANDWICHES



Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches image

Categories     Sandwich     Cheese     Vegetable     Vegetarian     Summer     Grill/Barbecue     Healthy     Parsley     Gourmet

Yield Makes 4 light main-course servings

Number Of Ingredients 9

1 lb tomatoes, finely chopped (2 1/2 cups)
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/2 teaspoon black pepper
3/4 teaspoons salt
1 (8-oz) piece smoked cheese such as Gouda, mozzarella, or scamorza
4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)
2 (1-lb) eggplants

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 AND MOZZARELLA SANDWICHES



Grilled Eggplant and Mozzarella Sandwiches image

Categories     Sandwich     Quick & Easy     Mozzarella     Eggplant     Arugula     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted

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.

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES



Grilled Eggplant (Aubergine) and Mozzarella Sandwiches image

We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.

Provided by Crabbycakes

Categories     Lunch/Snacks

Time 30m

Yield 2 Sandwiches

Number Of Ingredients 6

1/4 cup Italian dressing (your favorie or homemade with olive oil)
12 ounces baby eggplants, cut in 1/2 inch thick lengthwise slices
2 large crusty rolls, split
4 -6 slices fresh mozzarella cheese (or deli,adjust depending on your taste)
1 roma tomato, sliced thin
1/4 cup fresh basil leaf

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



Grilled Eggplant, Sandwiches with Lemon Aïoli, Feta, and Mint image

Categories     Sandwich     Cheese     Citrus     Dairy     Vegetable     Quick & Easy     Fall     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 8

1 medium eggplant (about 1 pound), cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil
2 tablespoons mayonnaise
1/4 teaspoon minced garlic, or to taste
1 teaspoon fresh lemon juice
1 loaf French bread (about 16 by 3 inches)
3 ounces chilled feta, crumbled (about 3/4 cup)
1/4 cup fresh mint leaves, washed and spun dry

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



Grilled Eggplant Pizza Sandwiches image

Dinner ready in 30 minutes! Enjoy this flavorful sandwich that's filled with grilled vegetables and pizza sauce.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 8

8 (3/4-inch-thick) slices eggplant
4 (1/4-inch-thick) slices sweet onion
1 medium zucchini, cut lengthwise into 1/4-inch slices
3 tablespoons olive oil
1/4 teaspoon salt
1 (8-oz.) can pizza sauce
8 (1/2-inch-thick) slices Italian or sourdough bread, toasted
4 (1 1/2-oz.) slices mozzarella cheese

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.

Nutrition Facts : Calories 380, Carbohydrate 48 g, Cholesterol 25 mg, Fat 1/2, Fiber 7 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 10 g

GRILLED EGGPLANT, TOMATO AND 2-CHEESE SANDWICHES



Grilled Eggplant, Tomato And 2-Cheese Sandwiches image

Provided by Marian Burros

Categories     lunch, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 eggplant, about 1 1/2 pounds
8 ounces zucchini
Pan spray
Small loaf unsliced country bread
2 ounces smoked mozzarella cheese (to yield 1/2 cup coarsely grated, tightly packed)
1 ounce Parmigiano Reggiano (to yield 1/3 cup coarsely grated)
2 teaspoons anchovy paste
1 tablespoon balsamic vinegar
Few sprigs basil to yield 2 tablespoons chopped
1 pound ripe tomatoes
Black pepper to taste

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.

Nutrition Facts : @context http, Calories 776, UnsaturatedFat 16 grams, Carbohydrate 105 grams, Fat 27 grams, Fiber 19 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1310 milligrams, Sugar 29 grams, TransFat 0 grams

OPEN-FACE GRILLED EGGPLANT SANDWICHES



Open-Face Grilled Eggplant Sandwiches image

Make and share this Open-Face Grilled Eggplant Sandwiches recipe from Food.com.

Provided by MarraMamba

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices peasant bread
extra virgin olive oil, for brushing
1 1/4 lbs eggplants, sliced crosswise 1 inch thick
salt & freshly ground black pepper
4 plum tomatoes, sliced crosswise 1/4 inch thick
1/2 lb buffalo mozzarella, sliced 1/4 inch thick
8 large basil leaves, torn
coarse sea salt

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



GRILLED EGGPLANT AND RED PEPPER SANDWICHES image

Categories     Sandwich     Cheese     Lunch

Yield 4 sandwiches

Number Of Ingredients 12

1 medium eggplant, cut into 3/4 in slices
2 red peppers, quartered, seeded
1 medium onion, sliced
4 sandwich rolls
Goat cheese
Herb Marinade
4 cloves garlic, finely chopped
1/4 c chopped fresh basil
2 tbsp fresh oregano
2 tbsp red wine vinegar
1/2 tsp black pepper
1/4 c olive oil

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



Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 25

Olive oil, for sauteing
Butter, for sauteing
4 tablespoons unsweetened cocoa
4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons celery powder
2 tablespoons thyme
2 tablespoons rosemary
2 tablespoons freshly ground black pepper
Cayenne pepper, to taste
3 fillets of fresh scrod
Bok Choy Wrapped Couscous, recipe follows
Grilled Eggplant Sandwiches, recipe follows
1 head bok choy
1 box plain couscous
Several tomatoes, chopped
2 teaspoons olive oil
Salt and freshly ground pepper
Olive oil, for sauteing
1 eggplant, sliced lengthwise
1 red pepper, julienne
1 squash, julienne
Several asparagus spears
4 ounces goat cheese
Salt and freshly ground pepper

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



Cheesy Grilled Eggplant Sandwiches image

Make and share this Cheesy Grilled Eggplant Sandwiches recipe from Food.com.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb small eggplant, trimmed and thinly sliced lengthwise
1/4 cup extra virgin olive oil
salt
pepper
8 slices Italian bread
2 1/2 cups jarlsberg cheese, shredded
1 (4 ounce) package thinly sliced prosciutto

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.

Nutrition Facts : Calories 568.5, Fat 38, SaturatedFat 16.9, Cholesterol 75.9, Sodium 394.5, Carbohydrate 30.9, Fiber 4.9, Sugar 4.1, Protein 26.9

EGGPLANT & PEPPER GRILLED CHEESE SANDWICHES



Eggplant & Pepper Grilled Cheese Sandwiches image

If you're in possession of a beautiful eggplant and a jar of roasted red peppers, consider adding them to your next grilled cheese sandwiches.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 32m

Yield 6 servings

Number Of Ingredients 10

1 small eggplant (3/4 lb.), cut crosswise into 18 thin slices
1/4 tsp. ground black pepper
1/3 cup GREY POUPON Country Dijon Mustard
1/4 cup olive oil
2 Tbsp. HEINZ Red Wine Vinegar
3/4 tsp. dried oregano leaves
1 clove garlic, crushed
6 French bread baguette pieces (4 inch), split
1 jar (7 oz.) roasted red peppers, cut into strips
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

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.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

OPEN FACE GRILLED EGGPLANT SANDWICHES



OPEN FACE GRILLED EGGPLANT SANDWICHES image

Categories     Vegetarian     Quick & Easy     Dinner     Summer     Grill/Barbecue

Yield 4 People

Number Of Ingredients 11

Tbs. extra-virgin olive oil; more for brushing
2 Tbs. minced fresh mint, plus small leaves for garnish
2 Tbs. minced shallot
1 Tbs. balsamic vinegar
1/3 cup pitted Kalamata olives, finely chopped
2 Tbs. toasted walnuts, finely chopped
1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
Kosher salt and freshly ground black pepper
1 oz. mixed baby greens
1 8-oz. package burrata (or fresh mozzarella), drained

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.

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