Grilled Eggplant SandwichMay 28 2011 by
Eggplant isn’t very glamorous but it is versatile. You can roast it, grill it, puree it for dips and sauces and all are good. What I like about this sandwich is actually the spread. I took a page from one of Sarah’s favorite shows, Top Chef, and “deconstructed” baba ganoush. Instead of mashing it altogether I made a spread with some of the ingredients in baba ganoush to make a fantastic baste for the eggplant and also to top the sandwich. This sandwich has become one of my favorites and just in time for summer grilling.
- 1-2 baby globe or Japanese eggplants (enough for 4 1/2 inch thick slices)
- 2 slices provolone cheese (omit for a vegan sandwich)
- 1 tomato, sliced
- 1/2 white or yellow onion, thinly sliced
- 4 slices whole grain bread (I used a seeded bread to go with the sesame seed flavor of the tahini)
- 1 clove garlic, minced
- 1 lemon, juiced (about 2 tbsp)
- 1 tbsp plus 1 tsp extra virgin olive oil
- 2 tbsp tahini
- In a small bowl whisk together the garlic, lemon juice, 1 tbsp olive oil and the tahini.
- Heat your grill pan or outdoor grill to high.
- Slice the eggplant into 4 1/2 inch thick slices and baste with the sauce.
- Place on the grill and cook until tender, about 3 minutes or so on each side, depending on the heat of your grill.
- Brush the remaining 1 tsp of olive oil on the bread and place on the grill to toast (remove the eggplant when done to a plate if you don’t have enough room for both on the grill).
- Construct your sandwich by placing 2 slices of eggplant on one piece of toast, top with one slice of cheese, tomato, onion and 1 tbspn tahini spread and another piece of toast.
Makes 2 sandwiches.
Serving size 1 sandwich.
Nutrients per serving: Calories: 500.5, Cal. from Fat: 251.5, Total Fat: 28.5g, Sat. Fat: 6g, Carbs: 45.5g, Fiber: 17.5g, Sugars: 2g, Protein: 18.5g, Sodium: 395.5mg, Chol: 0mg
This recipe doesn’t ‘save’ very well so make sure to only make as many servings as you’ll need for one meal.