Grilled Eggplant Sandwich
Here is the vegetarian counterpart of the grilled salmon sandwich, and it’s just as popular with brewpub diners.
Mon, Jan 18 2010 at 11:20 AM EST
Grilled Eggplant Sandwich
Ingredients
- 12 leaves fresh basil
- Pinch of kosher salt
- 2 tablespoons mayonnaise
- 3 tablespoons olive oil
- 1 clove garlic, crushed
- 8 ounces mozzarella, preferably fresh fior di latte style
- 1 1⁄2 pounds small or medium eggplant
- Salt and freshly ground black pepper
- 8 slices crusty bread
Time Estimates
Prep time: 15 min
Total time: 15 min
Preparation
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Tear the basil leaves into small pieces and place in a bowl or mortar with a pinch of salt.
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Mash with the back of a spoon or a pestle until nearly liquefied.
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Stir in the mayonnaise and let stand for an hour or so to allow the flavors to blend.
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Combine the olive oil and garlic and set aside.
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Slice the cheese across the grain and leave it out of the refrigerator for at least 20 minutes before assembling the sandwiches.
- Slice the eggplant crosswise about 1⁄4 inch thick and sprinkle with a little salt and pepper.
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Grill over a moderately hot fire (or broil about 3 inches from a preheated broiler), basting with the garlic-flavored oil after each turn, until tender and nicely browned.
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Remove from the heat and top each slice with mozzarella.
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Toast the bread slices on the same fire, then spread a little basil mayonnaise on one or both slices before making the sandwiches.
Variation
- Sliced tomatoes always go well with eggplant, mozzarella and basil.
- Try aioli in place of the basil mayonnaise.
Yield
Serves 4
Which beer should I drink with this?
Pale ale.
The Microbrew Lover’s Cookbook From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Thai Food Blog/Flickr
