Broiled Eggplant Sandwich
Eggplant done right is delicious. High temps and Asian-inspired sauce turn a blah vegetable into savory man food. Extra points for grill marks.
Broiled Eggplant SandwichMakes 2-4 sandwiches
- 1 globe eggplant, sliced
- Pinch salt
- 2 ounces soy sauce
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 3 tablespoons brown sugar
- 3 tablespoons mayonnaise
- 1 teaspoon wasabi
- handful baby greens
- 4 slices bread
- 1 large tomato
Prep time: 10 minutes
Total time: 30 minutes
Stem eggplant and cut crosswise into thin sections. Rinse. Place on paper towels and salt. Let sit for a few minutes. Press firmly to release excess moisture.
Combine soy sauce, olive oil, vinegar, sesame oil, ginger and brown sugar in large mixing bowl. Stir 2 minutes or until well blended.
Toss eggplant into mixing bowl. Turn ingredients until eggplant is evenly coated. Cover and set aside 10 minutes.
Combine mayonnaise and wasabi in mixing bowl. Stir until blended, about 30 seconds.
Place marinated eggplant on foil-lined baking sheet. Set oven to broil. Place eggplant on upper oven rack. The eggplant is done when flesh is brown and skin is blackened, 10 to 15 minutes.
Remove eggplant and allow to cool. Spoon desired amount of mayo on sauce. Add greens. Layer bread with tomato and eggplant. Top with bread and press firmly.