EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
EASY EGGPLANT (AUBERGINE) SANDWICH
Make and share this Easy Eggplant (Aubergine) Sandwich recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 45m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt.
- Bake for 25 minutes and let cool.
- Cut the baguette into thirds and slice in 1/2 for sandwiches.
- Slice green and red peppers, discarding stems and seeds.
- Slice the tomatoes and red onion and set aside.
- Mix goat and feta cheese together, set aside.
- In separate bowls place oregano, salt, pepper and olive oil.
- Spread goat and feta cheese mix on one side of baguette and brush other side lightly with olive oil.
- Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro.
- Lastly, sprinkle with oregano, salt, and pepper.
- Enjoy!
Nutrition Facts : Calories 565.9, Fat 9.6, SaturatedFat 3.2, Cholesterol 11.1, Sodium 1072.7, Carbohydrate 103.5, Fiber 14.4, Sugar 13.4, Protein 19.2
EASY EGGPLANT (AUBERGINE) PARMIGIANA
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD
Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip.
Provided by TishT
Categories Spreads
Time 1h40m
Yield 3 cups, approx.
Number Of Ingredients 7
Steps:
- Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
- Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
- Cool the eggplant, cut in half and let drain.
- Remove the skin.
- Mash in tomatoes, avocados, garlic and spices to taste.
- For a thicker dip, add tahini.
- (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).
Nutrition Facts : Calories 158.4, Fat 10.2, SaturatedFat 1.5, Sodium 10.4, Carbohydrate 17.7, Fiber 11.2, Sugar 5.8, Protein 3.5
GRILLED EGGPLANT PANINI
Grilling eggplant slices on a panini grill is worth the price of the grill. They're ready in 2 or 3 minutes, and if you don't use them for this sandwich you can top them with tomato sauce, chop them up and toss them with pasta or rice, or drizzle them with vinaigrette and sprinkle with feta and fresh herbs, such as mint, parsley, basil, or marjoram.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 1
Number Of Ingredients 8
Steps:
- Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
- Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
- Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.
EGGPLANT (AUBERGINE) SANDWICHES
These are really yummy and look good too. The recipe was originally from a Family Circle Cook Book. Time does not include 30 mins standing time for eggplant
Provided by Latchy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice eggplant lengthwise about 1cm thick.
- Choose the 8 largest slices and lay on a tray or board.
- Reserve the rest (see Note) Sprinkle eggplant with salt.
- Allow to stand 30 minutes.
- Rinse well and pat dry with paper towels.
- Heat a large frying pan over medium heat.
- Add oil to cover base of pan.
- When hot add eggplant slices, a few at a time.
- Cook for 2-3 minutes each side until brown.
- Drain on paper towels.
- Season each slice with salt and pepper.
- Sprinkle with cumin if desired.
- Cut capsicum into large pieces.
- Remove seeds and membrane.
- Place cut side down on grill tray.
- Brush skin with oil.
- Cook under preheated grill until skins blackens and blister.
- Cover with damp teatowel until cook.
- Peel of skins.
- and cut into strips.
- Cut the sundried tomatoes into strips.
- On each of 4 serving plates, place a slice of eggplant.
- Spread slices with ricotta or goats cheese.
- Top with sundried tomato and capsicum, reserving some for garnish.
- Sprinkle with basil.
- Cover each with a second slice of eggplant.
- Decorate top with crossed strips of capsicum and sundried tomato.
- Garnish with extra basil leaves.
- Note: Unused eggplant will last a day or two in the refrigerator.
- Finely chop and brown in olive oil with crushed garlic, season well.
- Spread on toast or add to a soup or casserole.
Nutrition Facts : Calories 215, Fat 7.6, SaturatedFat 4.3, Cholesterol 25.5, Sodium 156.3, Carbohydrate 31.5, Fiber 15.9, Sugar 14.2, Protein 11.2
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