A late summer’s dream – eggplants! Beth Jones’ recipe below features 2 different types of eggplants. Following the amounts listed makes enough for 6 large sandwiches.
Grilled Eggplant Sandwich
By Beth Jones
Ingredients
Sandwich Ingredients
- 4 Japanese eggplants, sliced lengthwise ¼ inch thick
- 3 medium red onions, cut into ¼ inch thick rounds (keep the rounds intact for easier grilling)
- ⅔ cup herb oil (for the eggplant and onions)
- ¼ cup herb oil (for the baguettes)
- Coarse salt and freshly ground black pepper to taste
- 2 large baguettes, cut in half lengthwise
- Cosmic Wheel Creamery Feta, crumbled
- Marinated Tomatoes (see below for ingredients)
- Baba Ganoush (see below for ingredients)
Marinated Tomatoes
- 4-5 medium to large heirloom tomatoes, medium dice
- ⅓ cup Herb Oil
- 3 Tablespoons sherry vinegar
- Coarse salt and freshly ground black pepper to taste
Baba Ganoush
- 3 medium globe eggplants
- 2 small-medium onions (baseball sized), skins on
- 5 large cloves garlic, skins on
- ¼ cup olive oil or sunflower oil
- Pinch of chili flakes
- Pinch of coarse salt
- Freshly ground black pepper
Instructions
Prepare the Baba Ganoush
Makes 3-4 cups
Preheat grill to high. Place whole eggplants, onions and garlic cloves on the grill. Turn occasionally to darken all sides and cook until easily pierced with a fork. For garlic cloves about 6-7 minutes, for onions and eggplant 10-20minutes. Keep checking periodically for softness. If you don’t have a grill roast the vegetables under an oven broiler, turning periodically until soft.
Place cooked vegetables in a sealed container or bag to help steam off the skins. Peel the eggplant, onions and garlic. Place the vegetables on a large cutting board and chop the vegetables into a rough puree. Drizzle with the oil and stir in the chili flakes, salt and pepper. For a smoother baba ganoush, place in a food processor and pulse until it reaches your desired texture.
Prepare the Marinated Tomatoes
Makes about 4 cups
Combine ingredients and allow to sit at room temperature for 1 hour to allow flavors to bloom before serving.
Prepare the Grilled Eggplant Sandwiches
Makes enough for 6 large sandwiches
Preheat the grill to high. Coat the eggplant and onions with ⅔ cup herb oil and sprinkle with salt and pepper. Grill peppers and onions for 3-4 minutes or until nicely marked. Turn and grill until cooked through being careful not to burn. Remove from the grill and set aside.
Brush the baguettes with ¼ cup herb oil and sprinkle lightly with salt and pepper. Place cut side down on the grill for 3-4 minutes or until nicely marked and toasted. Remove from the grill and spread with baba ganoush. Layer with grilled eggplant and onion, marinated tomatoes, and sprinkle with feta. Top with the other half of baguette, or serve open faced. Cut each baguette into three, and serve.
