Thai Eggplant Sandwich
photo by KristinV
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
6 sandwiches
- Serves:
- 6
ingredients
- 1 eggplant, large
- 1 tablespoon basil, chopped
- 2 teaspoons lemon zest
- 1 teaspoon extra virgin olive oil
- 1⁄4 cup golden raisin, chopped coarsly
- salt, to taste
- black pepper, to taste
- 9 tablespoons chevre cheese
- 3 tablespoons extra virgin olive oil
- 6 slices bread, toasted
- 18 basil leaves, plus
- 2 tablespoons fresh basil leaves, slivered for garnish
- 6 large tomatoes, sliced 1/4 inch thick
directions
- Preheat the oven to 400°F.
- For the eggplant spread, pierce the eggplant in several places with the tines of a fork. Wrap in aluminum foil and bake for 1 hour. Unwrap the eggplant, let cook slightly, and cut it in half. Scoop the cooked pulp onto a cutting board, discarding as many seeds as possible. Coarsely chop the eggplant and plant it in a mixing bowl. Add the basil leaves, lemon zest, oil, and raisins. Combine well. Season with salt and pepper. Set aside.
- In another bowl, mix the chevre with 2 tablespoons of the oil and season to taste with salt and pepper.
- Preheat the broiler.
- Assemble the sandwiches. Divide the eggplant spread evenly atop the slices of toasted peasant bread. Cover evenly with the whole basil leaves. Spread the chevre mixture over the basil leaves and top each sandwich with a tomato slice. Brush the tomatoes with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper.
- Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat source until the tomato just starts to brown, 2-3 minutes. Sprinkle the tops with the slivered basil and serve immediately.
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Reviews
-
This was a really good sandwich!! Not normally something I would go for but I am really glad I gave it a whirl! As I was making it I considered leaving the raisins out but decided to go with it based on some of the other feedback. I veganized the recipe by simply replacing the cheese with some recipe#246720. I love, love, love the basil flavours and you know what? For someone who doesn't particularly like raisins, I think they really made the dish! Every now and then you would get a little burst of sweetness! Thanks Mulligan! Made for ZWT6 - Zingo (Voracious Vagabonds)
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RECIPE SUBMITTED BY
Mulligan
denver, CO
My husband and I love to cook - and it shows ;)
Grew up in North Carolina, married a wonderful guy from South Carolina but to make the cooking more interesting, we moved to Colorado.
We're trying to eat more healthy, so we've cut back on our red meats and have added "vegetarian night" to experiment with our cooking.
My motto in life is, "Why not?"