Grilled Eggplant Sandwich
I like sandwiches. A lot. I’m extremely particular about these simple little things and I believe that most sandwiches need different components to make them complete. I even wrote an article over in the kitchen skills corner about how to build a better sandwich.
The other day I was thinking about making a grilled eggplant sandwich with some Early Tomatoes that are in season here. I’ve done the goat cheese version and even a BBQ sandwich with them, so I wanted something a bit more different. One thing I haven’t done and also happens to be really good, are open faced sandwiches. And that’s how I landed on an open faced grilled eggplants sandwich :).
Face value this almost looks like a healthy eggplant parmesan sandwich since there’s tomato and melted mozzarella on it. However, I gave this sandwich a French flair with a really yummy basil, tarragon and garlic aioli — aka fancy mayo. But let me tell ya, this herb mayo is soooooo good! It’s what took this sandwich from being really good to something extraordinary. I also took a short cut with it. I took my plain old Dukes mayo from the fridge and doctored it up. No need to whip out that whisk for some homemade mayo!
So, I made this an open faced sandwich but it could easily be made into a regular sandwich. If you go that route, I’d recommend either a soft French baguette or just some toasted sourdough bread. Just don’t forget the herbed mayo!
Grilled Eggplant Sandwich with Tomatoes and a Herb Mayo
- 1 medium eggplant
- 1 large tomato or 2 small ones
- 1 tablespoon olive oil
- 2 large slices of ciabatta bread
- 2 slices of mozzarella cheese or about 2 ounces fresh
- 1/4 cup herbed mayo
- 3-4 Basil leaves, chopped
- Balsamic vinegar (optional)
- 1/2 cup Mayo
- 1 garlic clove
- 6-8 basil leaves
- 1 stalk of tarragon or what would end up being 2 tablespoons of leaves
- 1 teaspoon lemon juice or white wine vinegar
- 1 teaspoon dijon mustard
- Turn your grill on to high. You'll also want to get the broiler going in your oven.
- While that's all heating up, make the herbed mayo. Mince and mash the garlic to a paste. Mince the herbs and then combine everything. Set aside.
- Slice the eggplant into about 1/3-1/2 inch slices. Brush with some olive oil and sprinkle with salt. Place the eggplant slices on the grates. You want to grill for about 5 minutes on each side. You want it to char.
- While the eggplant is grilling, you'll want to brush the ciabatta with the remaining olive oil.
- When you go and turn the eggplant, place the ciabatta bread on the grates.
- Slice the tomato and the cheese.
- Grab the eggplant and bread from the grill. Assemble the the sandwich by smathering some mayo on the bread, then the eggplant and tomato slices. Finish with the mozzarella and place under the broiler. Broil until cheese is melted. Serve with some freshly chopped basil and balsamic vinegar.