Add to Recipe Box

Eggplant is one of my favorite items to work with. It’s royal purple beauty is a sight to behold but this glorious fruit’s beauty isn’t just skin deep. It’s good through and through and plays nicely with others lending it’s mellow flavor to whatever it’s paired with like this toasty sandwich topped with Lemon Garlic Aioli. Check out the Eggplant Stacks in the notes section at the bottom of the page for a lighter option.

Kristy

Ingredients:

For the sandwich

• 1 medium/large eggplant, unpeeled and cut into 1/2 inch rounds (approximately 8 pieces)
• 4 portabella mushrooms, stems and gills removed (about the same size around as the eggplant)
• 24 or so grape or cherry tomatoes
• 1/2 cup baby spinach
• 1/4 cup olive oil
• 1 1/2 tsp sea salt, divided
• 1 tsp lemon peel granules *see notes
• 1/2 tsp black pepper, or to taste
• 1/2 tsp garlic granules
• 1/4 tsp onion granules
• 1/4 tsp oregano
• 1/4 tsp marjoram
• 8 slices whole grain bread (gluten free if needed)

For the aioli

• 1/2 cup olive oil
• juice of 1 lemon
• 2 cloves garlic, chopped
• 2 tbsp dijon mustard
• 2 tbsp unsweetened soy milk or other non dairy milk
• 1/2 tsp salt

Preparation:

1. Sprinkle 1 tsp salt evenly over the eggplant slices. Place in a colander in the sink or over a bowl and let sit for 1 hour. Rinse and pat dry with paper towels. You can skip this step if necessary but the eggplant is firmer and soaks up less oil when prepared this way.
2. In a small bowl mix together the lemon granules, remaining 1/2 tsp salt, pepper, garlic, onion, oregano and marjoram. Set aside.
3. Preheat oven to 400 degrees. Brush both sides of the eggplant and mushrooms with oil. Arrange on a single layer on a baking sheet (cover the bottom with foil or parchment paper for easy clean up). Sprinkle evenly with the herb mixture.
4. Roast 5 minutes and then add the tomatoes to the baking sheet. Roast an additional 20 minutes or until the eggplant and mushrooms are tender and lightly browned.
5. While the vegetables are roasting prepare the aioli.
6. In a small food processor ( I use a Magic Bullet style blender) add the lemon juice, garlic, mustard, milk and salt. Process until smooth. Add the oil and process until thickened.
7. Toast the bread then spread 4 pieces with a layer of aioli. Arrange 2 eggplant slices and 1 mushroom on each. Add 6 tomatoes and spinach to each and top with remaining bread.

Yield:

Makes 4 sandwiches.

Notes:

If you can’t find lemon peel granules you can make your own by peeling off the rind of a lemon (no white pith). Cut into thin strips then lay it on a baking sheet and dry at the lowest setting in your oven or dry in a food dehydrator. Once dry, grind in a spice or coffee mill until finely ground. Store in an airtight container in a cool dry place.

In warmer weather you can prepare this sandwich on the  grill for a quick and easy summer time meal. Cooking time will vary.

For a lighter version skip the bread and make Eggplants Stacks. Start with one piece of roasted eggplant then layer on the mushroom (cup side up). Fill the mushroom with roasted tomatoes. Spread on the Lemon Garlic Aioli, add a little spinach and then top with another piece of eggplant. Maybe slide in a piece of roasted red pepper too if you are in the mood!